Mango and Passion Fruit Tarte Tatin

Mango TartI recently celebrated another joyous year of my birth (age= irrelevant, party = all that matters). My parents very kindly bought me a Thai cookery class at L’atelier des Chefs, just off Oxford Street.  I managed to stave off my Monica Geller tendencies, and actually let other people assist in assembling various Thai masterpieces…..a personal triumph I tell you.  The Mango and Passion Fruit Tarte Tatin was really easy to make and looks pretty and impressive.

Makes about 4-5 mini tarte tatins.


  • 3 Mangos
  • 1 Lime
  • 50g Caster Sugar
  • 1 Sheet of Puff pastry
  • For the sauce
  • 25g Caster sugar
  • 1 Orange
  • 5g Chinese 5 Spice
  • 10cl Passion Fruit Puree
  • 2 whole Passion Fruits (a ripe passion fruit should be wrinkly, not smooth)









  1. Preheat the oven to 200’C.
  2. Peel and finely slice the mango. Zest the lime and mix with the mango slices. Zest the orange and set aside.
  3. Place the sugar in a frying pan and melt without stirring until you have a caramel. Add the mango slices and allow them to caramelise. Mix in the lime zest and cook for 3 minutes.
  4. Line your moulds (this can be individual cases or an oven proof frying pan) with baking parchment then fill with caramelised mango. Place a disc of puff pastry on top.
  5. Transfer to the oven and bake for 15 to 20 minutes.
  6. In the meantime, make the passion fruit drizzle: place the passion fruit puree in a small sauce pan. Add the sugar, 5 spices and the orange zest. Reduce until the mixture is syrupy. Scrape the seeds from the passion fruit and add to the syrup.
  7. Remove the mango and lime tarts from the oven and allow to cool a little before turning them out of the moulds.
  8. Serve with a generous drizzle of the passion fruit syrup.

Directions for use: Whip up some passion in your life and get fruity.


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