One day I was surfing the internet, looking at different food blogs and sites, and for some reason recipes for Tarte Tatin kept popping up. Tarte Tatin is an upside down caramelized apple tart. We had mangoes in the kitchen's fruit bin and out of the blue, I told DO making a Tarte Tatin using mangoes instead of apples would be interesting and something I was seriously giving thoughts into.
I accompanied DO grocery shopping today and I spotted some mangoes for sale. I took two, but unfortunately one seemed better than the other. I knew I would be short with just one, so I told myself, what the hell I'll take the two, we'll see how it goes. Mangoes for sale here are quite different than the mangoes I am used to and love back home. These are from Brazil and resemble a lot like the Indian mangoes back home but bigger. They are usually green in color with tinges of red. All I needed for my Mango Tatin was mangoes, puff pastry, sugar, and butter.
I focused first on peeling the mangoes and cutting them in thin slices. Then, it was time to start the caramel. In a big pan, I melted brown sugar, water, and 2 tablespoons of butter. Stir until it turned a nice brown color and is liquid. Make sure to make enough for your tart. When you feel your caramel has turned into a nice consistency, mix in the mango slices and cook for a couple of minutes. Take a taste of a mango slice if you can. He he he. I, then, transferred the caramelized mango slices in a silicone baking pan. If you don't have a silicon baking pan, you can always use a regular baking pan, just make sure it doesn't stick. Add the puff pastry on top of the mango. Bake in a preheated oven for 20-30 minutes at 180 degrees celsius. Again, I used store-bought puff pastry, but you can always make one from scratch. The pastry should be a nice shade of golden brown when removed from the oven. Let it cool for a few minutes.
You can eat this two ways (hot or cold):
-just after removing from the oven, let it rest for a few minutes, turn over in a big serving plate, cut in slices, and serve with a nice cold scoop of vanilla (or any other flavor) of ice cream or by itself.
-like we did, after removing the tart from the oven, let it rest until it cools down completely, turn over in a big serving plate, cut in slices, and eat as it is or with ice cream.