A refreshing mango chilli tarte tatin recipe for warmer weather

Name: A refreshing mango chilli tarte tatin recipe for warmer weather
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 100 g golden caster sugar; Juice of 2 limes, zest of 1 (plus pared zest to decorate); 1 slice Scotch bonnet chilli; 50 g butter; 2 mangoes, peeled and cut into chunky slices; 1 x 370 g sheet ready-rolled puff pastry; Ice cream, to serve (optional)

You can’t go wrong with the big reveal of a glossy tarte tatin.

By The GH Kitchen TeamPublished: 08 April 2026

Recipe by Sarah Akhurst

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If you want to make a statement at the end of a meal, you can’t go wrong with the big reveal of a glossy tarte tatin. This mango version has all the sunshine feels, with its sticky lime-scented caramel cut through by a little Scotch bonnet chilli for gentle heat. Just add ice cream!

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

346

Ingredients

100 g golden caster sugar
Juice of 2 limes, zest of 1 (plus pared zest to decorate)
1 slice Scotch bonnet chilli
50 g butter
2 mangoes, peeled and cut into chunky slices
1 x 370 g sheet ready-rolled puff pastry
Ice cream, to serve (optional)

Directions

1. Step 1Preheat the oven to 220°C (200°C fan), mark 8. Put the sugar in the base of a 24 cm ovenproof frying pan with the lime juice and chilli slice. Heat gently until the sugar dissolves, then simmer for 8–10 minutes, until the caramel is a light golden colour. Add the butter and whisk to incorporate. Remove from the heat, stir through the lime zest and remove the chilli slice.
2. Step 2Carefully arrange the mango slices in the pan in a fan shape, filling as much of the space as possible. Leave to cool for about 10 minutes.
3. Step 3Unroll the pastry and cut a circle slightly larger than the diameter of the pan. Place the pastry over the mangoes, tucking the edges in around the fruit. Transfer to the oven and bake for 25 minutes, until the pastry is golden brown. Remove from the oven and leave to rest for 5 minutes.
4. Step 4To serve, place a serving plate over the pan and carefully invert. You may need to give the pan a gentle shake to release the tart. Serve warm with ice cream, if you like.

GH TIPS:

If you're not a fan of chilli, feel free to omit it completely.

If you prefer a more classic tarte tatin, try our deliciously easy apple tart tatin recipe.

Per serving (without ice cream):

Calories: 346
Protein: 3 g
Fat: 19 g
Saturates: 11 g
Carbs: 40 g
Total sugars: 24 g
Fibre: 2 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

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