Mango tatin cake


For the mass:

2 cups all-purpose flour

1 / 3 of sugar cup

1/2 of Cup of butter very cold

1 cold egg from the fridge

For the filling:

8 ripe bite handles or sleeves, but still firm

1/2 cup butter

1 ½ cup sugar


From the dough

In a deep container, pour the wheat flour and sugar, stir well. Add the butter very cold, cut tiny. With the help of two forks we are integrating the ingredients, the idea is not to knead. Finally we add the egg and we continue uniting all the ingredients.

When everything is joined, we put the dough in a bag and put it in the fridge for an hour. It is taken out of the refrigerator and stretched out on a clean work table, placing wheat flour under and above it. It is stretched with a rolling pin, forming a circle of the same diameter as the pan or pan where we cook the mangoes.


The mangoes are washed and peeled, we only need the two cheeks of the mangoes.

In a large frying pan or tortera make a caramel with the cup and a half of sugar and when it is amber add the butter, join everything well and cover the bottom of the tortera or frying pan, remove from the heat and place the cheeks of the handles with the convex side down, and these are covered with the circle of dough that we made previously.

Bake at 350 ° F and bake for 30 to 35 minutes, until the dough is golden brown. It is removed from the oven and immediately flipped onto a tray. It is recommended to serve while still hot, and if it is accompanied with ice cream it is even more delicious.



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