1/2 cup of butter
6 ripe mangoes, peeled, sliced into wedges, without seeds
1/2 cup of sugar
1 tablespoon of grated lime zest
For the caramel
1/2 cup of sugar
3 tablespoons of water
1 teaspoon of tartar cream
1 tablespoon of brandy
For the dough
1 1/4 cups of all-purpose flour
6 tablespoons of butter or margarine, softened
2 tablespoons of vegetable oil
1/4 teaspoon of salt
3 tablespoons of cold water
To serve with
1 cup of whipped cream
1/2 cup of butter
6 ripe mangoes, peeled, sliced into wedges, without seeds
1/2 cup of sugar
1 tablespoon of grated lime zest
For the caramel
1/2 cup of sugar
3 tablespoons of water
1 teaspoon of tartar cream
1 tablespoon of brandy
For the dough
1 1/4 cups of all-purpose flour
6 tablespoons of butter or margarine, softened
2 tablespoons of vegetable oil
1/4 teaspoon of salt
3 tablespoons of cold water
To serve with
1 cup of whipped cream
Melt the 1/2 cup of butter in a large skillet
Add the mangoes, sugar, and lime zest
Cook the mangoes stirring occasionally until they are tender
Transfer them to a bowl and let them cool
Make the dough by mixing the flour with the softened butter and vegetable oil cut into small pieces
Add the salt
Mix well until everything is combined
Add the water and mix with a spoon until all the water has been absorbed
Form a ball with the dough
Gently knead it with your palm for a few seconds to distribute the fat evenly
Form another ball
Dust with flour, wrap in paper, and refrigerate for 1 hour
Preheat the oven to strong heat (200°C)
Grease a tart pan with 22.5 cm diameter
Make the caramel: melt the sugar, water, and cream of tartar over medium heat until golden brown
Pour it into the prepared pan and arrange the mango slices on top of the caramel
Cover with the dough and bake in moderate heat (170°C) for about 35 minutes
Let it cool for 30 minutes and then unmold onto a plate, so that the mangoes are on top and the dough is on the bottom
Serve warm or cold with whipped cream mixed with brandy.
