Step 1

Grab a pan or skillet and butter the edges well, this ensures that the puff pastry will not stick to the edges. Put a round of baking paper on the bottom, you can easily cut it out of a sheet. Heat the sugar in a pan until it has melted, do not turn the heat too high. Remove from the heat and add the butter. If the butter is melted pour the caramel into the skillet. Let it cool down before you put in the mango.

Step 2

Heat your BBQ. Then cut the mango into large pieces and remove the peel. The easiest way to do this is to cut the top and bottom off and then cut off the skins as shown in the photo. Grill on a hot BBQ until beautiful stripes are visible, about one minute per side. Then cut into small parts and fill the skillet so that the entire bottom is covered. Some thick pieces can be cut again for a larger surface.

Step 3

Remove the plastic sheets from the puff pastry and make sure they are thawed. Place 4 slices on top of each other and roll out the puff pastry with a rolling pin until it is just big enough to cover the skillet. Push the puff pastry along the edges towards the bottom. You do not have to cut anything away, just fold the corners on the top.

Step 4

Make sure that the BBQ is exactly 200 degrees and bake the tarte tatin for about 25 minutes. Now make the crème fraîche. Remove the marrow from 1 stick of vanilla, grate about 1 tablespoon of limepeel and add 1 tablespoon of powdered sugar. Whisk the mixture well until it becomes fluffy.

Step 5

Allow the tarte tatin to cool for at least 30 minutes. Do not turn it over immediately, the caramel is very fluid and will therefore run all over the place. Do not wait too long because then it will become too hard. If it is stuck in the pan, you can heat it briefly on the stove. The caramel becomes soft again and it will not stick to the pan.

Place a plate on the top of the pan. Turn it over in 1 movement, do not hesitate. Carefully remove the pan from the plate. There will undoubtedly be 1 or 2 stubborn pieces of mango that are stuck to the pan. No worries, just put them back in the empty spots in the tarte tatin. Serve with the crème fraiche and enjoy!