The star ingredient is the mango, now in full season, and if you can find Alphonso or Kesar mango then half of the dish is done! They are both naturally sweet yet delicate in flavour so you won’t need any other ingredients to make a delicious coulis. Ricotta – with a lovely hit of Marsala wine – is a perfect partner for it.
- Preheat the oven to 200°C (fan). Remove the puff pastry from the fridge 10 minutes before using.
- Roll out the pastry. For four portions you will need only half of the roll. Cut the half you are using into four rectangles, or thinner strips to make smaller portions. Prick the pastry all over with a fork and sprinkle each pastry sheet with the demerara sugar. Bake for 10-15 minutes until slightly golden and cooked at the bottom.
- Meanwhile, prepare mango coulis: use 150g of mango – dice the other 50g into small cubes and set aside to top each tartlet. Blend the mango with a stick hand blender until smooth. Spoon it into a piping bag and refrigerate until ready to use. Cold coulis tastes so much better!
- Next, make the ricotta mixture: combine the ricotta, icing sugar and marsala wine and mix with a hand whisk. Transfer to a second piping bag and refrigerate until ready to use.
- You can assemble each plate up to 1 hour ahead. Top each puff pastry with ricotta mix and mango coulis and diced mango. Be as creative as you like assembling it! I like to brush some mango coulis on the plate, place the puff pastry on top and pipe the pastry with ricotta and coulis, both on top and on the side for extra flavour. I then scatter on top roasted hazelnuts, pistachio and rose petals.
