Mango and lime tart tatine

This impressive looking tart is actually very effortless to make! All you need is some juicy mangoes as well as a short list of other ingredients and you will have a flavoursome mango and lime tart tatine. The tart is basically cooked upside down so the juices of the fruit and the citrus butter remain inside the pan whilst cooking. It’s super delicious and a great way to create a dessert that has less sugar too by using sweet and ripe mangoes! Give it a go and let me know what you think 🙂 I think ill be doing lots of these this summer. 

Recipe for Mango and Lime Tart Tatine

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6 slices


3 x mangoes (calypso or other)

2 x limes (juiced)

100 g unsalted butter (diced)

¼ cup light muscavado or coconut sugar

1 x sheet of thick puff pastry (Careme pastry) (or if using other puff pastry use 2 layers)


  1. Defrost the puff pastry by removing it from the freezer and the packaging 20- 30 minutes before using.
  2. Preheat the oven to 180 degrees.
  3. Prepare the mango slices by cutting 2 mango cheeks per mango. Use a tablespoon to remove and scoop out the mango from the skin. Slice the mango cheeks thinly. Set aside.
  4. Prepare the buttery lime syrup by placing the sugar, the citrus juice from the lime and the butter into a small pot, mixing constantly as the butter melts and the sugar dissolves. Bring this mixture to a boil then reduce the heat and simmer for another 2 minutes, stirring constantly. Set aside.
  5. Use a similar size plate to your skillet or your base and place it lightly over the pastry, use a knife to cut a circle from the pastry sheet. Then set it aside for the time being.
  6. To arrange the tart tatin use either a skillet, a round iron base or other round shaped pan that can be placed into the oven. Sprinkle a little bit of extra sugar on the base. Pour the buttery lime syrup over the base of your skillet. Arrange the mango slices in a round circle all facing the same direction (see photos) and place some smaller shaped mangoes in the centre. You might have some extra mango pieces – just place the few left over on top evenly spread out as a second layer.
  7. Place the round puff pastry over the mangoes and tuck the edges in. Score the pastry with a knife then bake it for 30-40 minutes or until the pastry has risen and is golden brown. Remove from the oven and let the tart tatin settle down and cool. Place a large plate over the top and flip the tart tatin over so the mangoes are facing up.
  8. Serve as is or with some crème fraiche, vanilla or coconut ice cream.


Created for Harris Farm Markets