Serves 6-8

Ingredients
2 mangoes, peeled and sliced into thin wedges
25g (1oz) butter
45mls (3 tbsp) demerara sugar
225g (8oz) ready made puff pastry

• Pre heat your oven to 200ºC 400ºF Gas mark 6. Melt the butter in a 25cm (10”) tarte tatin tin or an ovenproof frying pan. Place the mango slices into the pan, flat side down, in a circular pattern.
• Sprinkle over the sugar and increase the heat. Fry for 1-2 minutes, shaking the pan gently, so that the mango is coated and starting to caramelise. Remove from heat.
• Roll out the pastry to a 25cm (10”) circle. Place on top of the mango slices. Press down lightly and tuck in the edges.
• Cook on the centre oven shelf for 20-25 minutes, until the pastry is risen and golden.
• Allow to cool for a few minutes, then turn out onto a serving plate. For a professional finish, use a cook’s blowtorch on the mango topping before serving. Slice and serve warm, with a good vanilla ice cream on the side.