Mango Tatin
Mango Tatin
Ingredients
- 1 pie crust (see recipe)
- 3 mangoes
- 1/3 cup (75 ml) brown sugar
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) dark rum
- 35% cream
Instructions
- Preheat the oven to 180 °C (350 °F).
- Peel the mangoes. Slice each mango in half, running the blade of the knife on each side of the pit. You will end with a total of 6 halves.
- In a 23-cm (9-inch) cast iron skillet, caramelize the brown sugar with the butter and rum. Add the mango halves and cook for 2 to 3 minutes on high heat to caramelize further.
- Remove from the heat and arrange the mangoes in the skillet, flat side up.
- Roll out the pie dough. Lay on top of the mango and push the excess dough down the inside of the skillet.
- Bake for 20 minutes or until lightly browned. Let cool for 2 to 3 minutes and flip onto a platter.
- If desired, drizzle with cream.
Mango Tatin