Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 sheet frozen puff pastry
- 5 medium mangos
- 6 tbsp. unsalted butter
- 1/2 cup sugar
- whipped cream
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Directions
Preheat oven to 400'. Thaw puff pastry for 20 minutes. Cut mangos into quarters lengthwise. Melt butter in 12" skillet over medium high heat. Stir in mango quarters and sugar. Cook 15 minutes, stirring occasionally and taking care to keep pieces intact, until mango quarters are a deep golden brown. Transfer mango to a 10" round baking dish. Cut pastry to fit over mangos. Place on top and cut a few steam vents. Bake 20 minutes. When done, remove and run a knife along underside of pastry to keep it from sticking. Place a heat proof dish over the tart and invert. Give the bottom a tap to loosen any remaining pieces of mango. Serve hot, warm or at room temperature. Garnish with whipped cream.