Directions:<br />Preheat the oven to 200°C.<br />Add 100g of sugar into a hot frying pan and cook, without stirring, until the sugar has melted and caramelized, turning golden-brown - take care as the sugar will be very hot.<br />Remove the pan from the heat and add the butter into it. Stir gently to combine.<br />Put the caramel in the pie plate. Arrange the mango slices over the syrup in a pinwheel pattern and cover it with the dough.<br />Bake for 20-25 minutes<br />Remove from the oven, let the tart rest for 2 minutes, and then invert it onto a serving platter.<br />Boil 200ml of Thai-Choice Coconut Milk for 1 minute, juice of 1 lime and 20g of sugar. Serve this sauce over the Mango Tarte Tatin.
