Tarte tatins with mango

Cut the mangoes into thin slices. Stick small circles with a plug or glass, the size of the bottom of the muffin molds.

Melt the sugar with 2 tablespoons of water and caramelise golden brown. Add the butter and cardamom and stir to a smooth caramel.

Divide quickly 1 tablespoon caramel over the cavities of the muffin mold and place the mango slices overlap slightly on the caramel.

Preheat the oven to 175ºC. Cut out circles from the slices of puff pastry, slightly larger than the top of the muffin molds. Prick holes in the puff pastry with a fork and fold the edges.

Place the puff pastry with the folded edges down on the mango and push the edges slightly downwards. Bake the tarts in the oven in 30 minutes until golden brown.

Meanwhile, let the ice soften slightly and stir in lime juice and juice. Pour the tarts directly from the mold, beware of the hot caramel. Serve the tarte tatins hot with bread roll ice cream.