Upside-down mango tart with honeyed peach salsa

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• Preparation time:

• Cooking time:

Ingredients

1½ cups caster sugar
1 Tbsp unsalted butter
4 Kensington Pride Mangoes
2 sheets puff pastry
4 peaches, diced
1 punnet raspberries
4 limes, segmented
½ cup Woolworths Gold Australian Ligurian Bee Honey
300ml cream, whipped to soft peaks

Method

1 Preheat oven to 180°C. Combine the sugar and butter in a non-stick 22cm frying pan and set over a high heat, cook until caramelised, then set aside to cool slightly. Cut the cheeks off the mangoes and scoop out the flesh, Slice finely, then arrange on the caramel. Cut the pastry to cover, then crimp in the edges. Bake for 25-30 minutes, until the pasty is very crisp. Invert on a wire rack.
2 Combine the peaches, raspberries and limes in a bowl, and drizzle the honey over and mix gently. Cut the tart into wedges and serve w

Notes