• 2  Ripe Mangoes, Peeld
• 4  2x4in. Discs of Puff Pastry
• 6 ounce  Sugar
• 2 oz Softened Butter 
• 6  Passion Fruit
• 1  Lime, Juice and Zest
• 1  Egg, Beaten
• 2 oz Roland Dulce de Leche 

1. Preheat oven to 375F. Place the pastry discs onto a baking sheet and brush edges
with beaten egg.
2. Cut four rounds from the sides of the mangoes, reserving all trimmings. Make a
criss-cross pattern on the top of each mango round and place on top of the puff pastry
discs. Smear with butter and sprinkle with 2 oz. of sugar. Bake until pastry is golden
brown.
3. Make a light caramel sauce with remaining sugar and 2 Tbsp. water. Add pulp from 6
passion fruit and cook stirring constantly for 5 minutes. Add lime juice and set aside
to cool.
4. To serve, place a big spoonful of Dulce de Leche in the center of each plate and top
with a mango tart. Add the mango trimmings to the passion fruit sauce and drizzle
around each tart.