Tarte Tatin à la mangue

Tarte Tatin à la mangue. It is delicious!


1- Peel and cut roughly four mangos. I used “Manila mango” as they are known in Mexico, very sweet and without fiber.
2- Place in a cooking pot along two tablespoons of butter and one third of a cup of brown sugar. Cook on very low fire for about 10 minutes, or until it starts to boil.
3- Place at the bottom of a baking pan (preferably a porcelain baking dish). Cover with uncooked flaky dough (“masa hojaldre”). Cut around the dish so as to leave an edge of one centimetre. With a fork make a few wholes in the dough.
4- Place in a medium oven for 30 minutes.
5- Once it is done, turnover immediately (careful it is very hot!) on a flat plate. Flatten the dough and scrape some of the mango that might have stuck to the baking dish and spread on the tart.
6- Serve at room temperature.


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