Ingredients

 For the Coconut Brittle:

 150g caster sugar
 50g salted peanuts, roughly chopped
 25g dessicated coconut
 For the Mango Tarte Tatin:
 150g caster sugar
 50g unsalted butter
 2 mangos, peeled and cut into thick wedges
 1 sheet ready rolled puff pastry

How to make Mango Tarte Tatin with Coconut and Peanut Brittle

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Line a baking sheet with greaseproof paper or a silicone sheet. Pour the sugar into a heavy-based,
non-stick frying pan and set over a medium heat. Gently tilt and swirl the pan (do not stir) until
the sugar has melted and turns a deep caramel colour.

Add the peanuts and coconut and stir to combine. Pour the mixture into the lined tray and leave
to cool. When cool, break into shards and set aside.

For the mango tart, unroll the pastry and cut out a circle the same diameter as the pan you’re
going to use. Heat the sugar and butter in a 20cm non-stick frying pan until the sugar has melted
and turned a deep caramel colour.

Remove from the heat and leave to cool slightly. Add the mango wedges and shake gently until
they start to caramelise. Remove from the heat then lay the pastry over the top.

Bake for 20 minutes until the pastry in risen and golden. Leave to cool slightly then turn out onto
a plate. Serve the mango tart topped with shards of the brittle.