Ingredients for the recipe

150g organic dried mango (Lippens variety)

600ml of water

130g of sugar

Rehydrate the mangoes for at least 5 hours and maximum overnight

Drain the mangoes

Make a caramel with 130g of sugar

Put the caramel at the bottom of the mold (previously put parchment paper at the bottom of the mold)

On top of the caramel, arrange the mango slices in a rosette

Cover with puff pastry, fold the dough over the mangoes then make holes with a fork

Bake for 30 minutes at 180°C

Unmold (the caramel will be liquid)