So it’s that time of year again when we say goodbye to the golden Summer sun and South Africa’s best: ripe fleshy mangoes. At the same time, it’s time to give Winter a warm welcome. I present you, a twice edited , Warm Mango Tart !
You will need:
an approximate 16cm round of puff pastry ( this depends on the pan in which you )
3 ripe mangoes
4 tbsp Mascarpone cheese + extra to serve
3 tbsp butter
2/3 cups white sugar
1/2 cup water
Roll out the puff pastry, prick here and there with a fork, and bake for 10mins.
While that’s baking, peel the mangoes and thinly slice neatly (remember you are going to fan this out eventually). You will notice that not all of the mango comes off with the neat slicing.
Chop off the remaining chunks and simmer in a sauce pan over a low flame, with 2 tbsp of water. Add a dash of vanilla essence and a sprinkling – say, a teaspoon , of sugar. Let this simmer for about 7minutes until it resembles a mushy puree. Remove from the stove to allow it to cool a little. While this is happening, melt the butter.
Take out the pastry from the oven. You will see that it will need futher baking. Spread the Mascarpone generously over the surface, followed by a 4tbsp of the puree.
Fan out the mango slices neatly, and drizzle the melted butter over the mango slices. Sprinkle a tbsp of sugar over the tart and pop it in the oven for another 20-23 minutes.
While the tart is in the oven:
Boil the water and remaining sugar over a medium flame. Add the juice of half a lime and stir gently. Leave it on simmer until you notice a syrupy consistency. Keep aside to cool.
Once you have removed the tart from the oven, let it stand for 15 minutes. If you are making this dessert in winter, it is best to serve warm. Pour the syrup over the tart, and sprinkle the zest of one lime over it.
Serve with a generous dollop of Mascarpone and maybe a scoop of Nutella;) My tart didn’t survive my dad’s lack of patience to eat it – hence no plated picture!