What we're baking this week:     Mango Tarte Tatin
What we are baking this week

What we're baking this week: Mango Tarte Tatin

What we're baking this week:  

Mango Tarte Tatin


Mango season may be officially over, but you would never know it from all the mango filled baking going on in my kitchen. 
The freezer is full of frozen golden slices I spent most of June preparing to keep stocked for the rest of the year.
(bread, smoothies, cakes.. you name it, I’m set!)
Today, I present, dark and sticky caramel, sweet sliced mango’s and crisp pastry combine to make this heavenly French dessert with an exotic summer twist. (and it's vegan!)

Cooked upside down but served with the right side up!


Here are some Quick directions for our Mango Tarte Tatin we’ve been enjoying this week.
   . 1 sheet puff pastry, thawed
  .  2-3 pounds sliced mangoes
(thinly sliced or halves sliced in two)
   . 3 tablespoons water
   . ½ cup sugar (100 g)
    .3 tablespoons unsalted butter
    .2 teaspoons Vanilla extract,
    . Optional: 1 shot of Rum
(regular or lemon flavored)

   * vanilla ice cream, for serving
    Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.

    Peel and quarter the mangoes,  or slice them into “fingers”. your call!

    Preheat oven to 375°F (190°C).

    In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes.

Add the butter, stirring constantly until the color is a creamy light brown. Add the mangoes, vanilla, and rum,  stirring until they are coated in a thick layer of caramel.

    Cook for about 15-20 minutes, turning the mangoes constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.

    Pour half of your caramel directly on the bottom of the pan to coat it completely.

Arrange the mango slices in concentric circles on the bottom of the cake pan.

Press the mangoes tightly against each other, then pour the remaining caramel over the top.

    Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.

    Bake for 45-50 minutes, until the pastry is golden brown and firm.
Cool for about 1 hour, then invert onto a plate.

    Slice and serve with vanilla ice cream.


P.S. I throw in a "bonus" ingredient, because I can't help myself.  When the mangoes are cooking with the caramel, I put in some Ashwagandha.



(Ashwagandha has been used in Ayurveda for over 3,000 years to boost immunity, improve energy, and increase mental focus. A great way to get your daily dose of this stress-busting herb is to add it to a snack, like this recipe! )


As an adaptogen, Ashwagandha improves the health of the adrenal system, which is responsible for managing the body’s hormonal response to stress. While a little bit of stress can keep us motivated and focused, remaining a constant state of heightened alertness can make us feel fatigued and irritable and lead to problems with sleep, digestion, and concentration.

I really love this herb.


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