Ingredients

• 110g/4oz caster sugar
• 1 x 400ml/14fl oz can coconut milk
• 25g/1oz desiccated coconut
• 50ml/2fl oz coconut cream
• ½ lemon
• juice only
• 1 tbsp coconut liqueur
• 1 free-range egg white
• 225g/8oz caster sugar
• 50g/2oz butter
• 2 mangoes
• peeled and cut into cubes
• 500g/1lb 2oz ready-made puff pastry
• plain flour
• for dusting
• small knob of butter
• for greasing
• 110g/4oz caster sugar
• pinch crushed chilli flakes

Directions

• For the coconut sorbet
• place the caster sugar
• coconut milk and desiccated coconut into a saucepan and bring to the boil.
• When the sugar has dissolved
• remove from the heat and stir in the coconut cream
• lemon juice and coconut liqueur. Set to one side and cool.
• Place the egg white into a bowl and whisk until soft peaks form when the whisk is removed.
• Fold the whisked egg white into the coconut mixture.
• Pour the mixture into an ice cream maker and churn until frozen
• according to manufacturer's instructions - or pour into a plastic box and freeze
• removing the box from the freezer from time to time to stir.
• For the mango tatin
• preheat the oven to 200C/400F/Gas 6.
• Divide the caster sugar among four small ovenproof blini pans (or small frying pans) over a low heat.
• Cook
• without stirring
• until the sugar has melted and caramelised
• turning golden-brown - take care as the sugar will be very hot.
• Remove the pans from the heat and place a quarter of the butter into each pan. Stir gently to combine.
• Divide the mango evenly among the four pans and keep warm
• while you prepare the pastry.
• Roll the puff pastry to 5mm/¼in thick on a clean
• floured surface. Cut out four circles slightly larger than the circumference of the blini pans (or frying pans).
• Cover each pan with a pastry round
• pushing the edge down around the mango.
• Transfer to the preheated oven and bake for 15-20 minutes
• until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.
• For the chilli caramel crisp
• lightly grease a baking sheet with butter. Place the sugar into a hot frying pan and cook until melted and caramelised
• again taking care.
• Remove the pan from the heat and add the chilli flakes. Pour the caramelised sugar onto the greased baking sheet and cool until hardened.
• When hard
• break into pieces and transfer to a food processor. Blend until fine crumbs are formed.
• Place a non-stick silicone sheet onto a frying pan.
• Place a 5cm/2in lightly greased chefs' ring onto the sheet and fill with enough of the caramel crumbs to make a thin layer. Heat until the caramel has liquefied; then remove from the heat and cool.
• Carefully lift off the ring and allow the disc to cool totally. Repeat until you have four discs. Cool.
• To serve
• turn each tarte tatin out into the centre of one of four plates. Spoon any residual caramel around the tartes and top with a spoonful of the coconut sorbet and a chilli caramel disc for each serving.