Lime Caramel Mango Tarte Tatin A Quick & Tasty Recipe

This masterpiece with mango infusion will add a touch of indulgence to your special events. France’s culinary capital is the source of the unusually charming tarte tatin, an inverted fruit tart with caramelized fruits encasing a light, buttery pastry foundation. This version has tangy lime and juicy mangos dancing together, and just the right amount of coconut liqueur to entice even those who aren’t big fans of dessert.

The emile henry Tarte Tatin Set is our preferred option for making this delicious dessert because of its excellent heat retention, which guarantees a perfect result every time. For similarly magical results, you may also use any type of tarte tatin mold or a strong, ovenproof frying pans. Tastily presented as a lunchtime treat with tea or as a sweet finale after dinner, this tarte tatin is sure to become a favorite in your repertoire.

Ein Rezept für Tarte Tatin mit Mango und Lime Caramel

Time spent preparing: 35 minutes; cooking: 50 minutes


For one tart, eight serves:

  • One puff pastry roll (frozen or premade)
  • 150g (½ cup) of caster sugar
  • 60g of butter without salt
  • One lime
  • three or four mangos
  • Two teaspoons (30ml) of coconut liqueur


  1. To remove the stone, peel the mangoes and cut them lengthwise into two thick slices.
  2. Lightly dust the bottom of the tatin dish with caster sugar, then put it over medium heat (medium power on an induction stove).
  3. Let the sugar melt so that it caramelizes into a deep brown color.
  4. Every now and then stir, pushing the sugar from the sides toward the middle with a cooking spoons.
  5. Small bits of butter should be added gradually and let to “boil” until smooth.
  6. Pour in the coconut liqueur after adding the finely grated lime zest.
  7. Reduce until it reaches a creamy caramel consistency over medium heat.
  8. Take off the heat and carefully place the mango slices in the caramel, round side down.
  9. Tuck in the edges of the puff pastry before placing it on top.
  10. Bake for around 50 minutes at 200°C (400°F, gas 6), in a preheated oven.
  11. After letting it rest for five to ten minutes, carefully transfer it onto a dish.
  12. Pro tip: For an enticing finish, serve warm with a dollop of vanilla ice cream.

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