Recipe

CALYPSO® MANGO TARTE TARTIN WITH COCONUT ICE CREAM

6-8
Serves
30 + freezing time MINS
Prep Time
25 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 2 Calypso® Mangoes, peeled and sliced
  • 25g unsalted butter
  • 25g soft brown butter
  • 3 tbs soft brown sugar
  • 1 sheet ready puff pastry
  • zest of 1 lime
  • 2 x 375g tin's sweetened condensed milk
  • 50g coconut milk powder
  • 600ml thickened cream
  • 1 vanilla pod
  1. Make the ice cream the day before by scraping the seeds from the vanilla pod into a large bowl and combining with the condensed milk, coconut milk powder.
  2. Then stir in the cream and transfer to a plastic container to freeze for at least 8 hours.
  3. Preheat oven to 200ºC.
  4. Using a 25cm tarte tatin tin or an ovenproof frying pan over medium heat, melt the butter and add the sugar.
  5. Place the mango slices into the pan, in a circular pattern. 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.
  6. Cut the pastry into a 25cm circle. Place on top of the mango slices. Press down lightly and tuck in the edges around the mangoes.
  7. Cook on the centre shelf of the oven for 20-25 minutes, or until the pastry has risen and is golden in colour.
  8. Allow to cool for a few minutes before turning out onto a serving plate. Zest the lime over the tarte tartin.
  9. Cut into portions and top each portion with the coconut ice cream.