Mango Tatin Tart Caramelized Fruit Dessert Recipe (Easy Step-by-step) 2026

The Tarte Tatin, for those unfamiliar, is a French dessert born, as the story goes, from a mistake by one of its creators, Stéphanie Tatin. She accidentally overcooked some apples and, not wanting to waste them, covered them with shortcrust pastry, baked it, and flipped it over, giving rise to the most famous upside-down tart in French gastronomy.

From the original recipe, variants with other fruits emerged, leading to Tarte Tatin made with peaches, pears, apricots, and mango, among many others.

The mango is an exotic fruit that grows more easily in warm, tropical climates. In Spain, we have imported ones available all year round. However, we are also lucky to have mango plantations in the south of our country, so from September to November, we can get domestic mangoes at their peak, perfect for eating fresh or using in delicious recipes like the mango Tarte Tatin I'm proposing this time.

It's ideal to serve this tart warm, though it's also delicious cold. Paired with a scoop of vanilla ice cream, this dessert becomes a true delicacy.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Category: dessert
• Cuisine: French
• Calories per serving (kcal): 339

Ingredients for Mango Tarte Tatin (for 6 people)

For the shortcrust pastry:

• 150 g wheat flour
• 75 g cold unsalted butter
• 1 pinch of salt
• 40 ml water

For the caramel:

• 100 g sugar
• 30 g butter

For the mango filling:

• 2 ripe mangoes

Necessary Utensils

• 1 shallow 18 cm diameter circular pan

How to Make Mango Tarte Tatin

The first thing we need to do is make the shortcrust pastry. To do this, place 150 g of previously sifted wheat flour in a bowl, make a well in the center, and add 75 g of diced unsalted butter and 1 pinch of salt into the well.

Using your hands, pinch the butter to break it up and combine it with the flour until you finally get a mixture with a sandy consistency and appearance.

Gradually add 40 ml of water while mixing the dough with one hand. Knead and, when you get a smooth, homogeneous dough that doesn't stick to your fingers, form it into a ball, wrap it in plastic wrap, and reserve it in the refrigerator until use.

Next, we proceed to make the caramel. To do this, place 100 g of sugar and 30 g of butter in a saucepan and put it over medium heat. Mix the ingredients as they cook. When the caramel turns a light golden color, remove the saucepan from the heat.

Now it's time to work on the mango filling. At this point, preheat the oven to 180°C (350°F) with top and bottom heat. Meanwhile, peel 2 ripe mangoes, remove the central pit, and cut the flesh into 8 equal pieces each.

Line a shallow 18 cm diameter circular pan with parchment paper. Pour all the caramel over the paper and spread it over the entire base. Arrange all the mango pieces on top of the caramel.

Using a rolling pin, roll out the ball of shortcrust pastry we had reserved until you form a disk about half a centimeter thick and with a diameter slightly larger than the pan. Cover the pan with the mangoes with the pastry, making sure the entire perimeter of the tart is well sealed. Prick the entire surface with a fork so steam can escape during baking.

Place the tart in the oven and bake at 180°C (350°F), with top and bottom heat, for 20-25 minutes or until you see the pastry has turned golden.

Take the Tarte Tatin out of the oven and, while it's still warm, carefully flip it over onto the plate or platter you will serve it on. After this, you have this delicious tart ready to bring to the table.

Easy Preparation Summary

1. For the shortcrust pastry: make a well in the wheat flour and place the diced butter and salt inside.
2. Pinch the butter to incorporate it with the flour and get a sandy mixture.
3. Add water while mixing until you form a homogeneous dough that doesn't stick to your fingers. Wrap the dough in plastic wrap and refrigerate until use.
4. For the caramel: melt the butter and sugar in a saucepan and cook over medium heat while mixing until you get a light golden caramel.
5. For the mango filling: peel and cut each mango into 8 pieces and preheat the oven with top and bottom heat to 180°C (350°F).
6. Line a circular pan with parchment paper, cover the bottom with the light caramel, and place the mango pieces on top.
7. Roll out the shortcrust pastry forming a disk slightly larger than the pan. Cover the mangoes with the pastry, sealing the edges well. Prick the entire surface with a fork.
8. Bake at 180°C (350°F) for 20-25 minutes or until the pastry is lightly golden.
9. Unmold the tart once it has cooled slightly by flipping it over onto a plate.