Ingredients

Serves 4-6

Mango
2 mangoes, peeled and sliced into wedges
25g butter
3 tbsp brown sugar
1 star anise
1 vanilla pod, split
1 sheet ready rolled puff pastry


Coconut Ice-Cream
1¼ cups coconut cream
1½ cups cream
2 eggs
2 egg yolks
1 vanilla bean, split
1 star anise
½ cup brown sugar
½ tsp salt


Method

Preheat oven to 200ºC. Using a 25cm tarte tatin tin or an ovenproof frying pan, melt the butter and add the sugar and spices. Place the mango slices into the pan, in a circular pattern.
Increase the heat, fry for 1-2 minutes, shaking the pan gently, so that the mango is coated and starting to caramelise. Remove from heat. Remove the spices if they are visible, or, remember to pull them out when the tarte comes out of the oven.
Cut the pastry into a 25cm circle. Place on top of the mango slices. Press down lightly and tuck in the edges.
Cook on the centre oven shelf for 20-25 minutes, until the pastry is risen and golden.
Allow to cool for a few minutes. Turn out onto a serving plate (remove spices now if not removed earlier). Slice and serve warm, with coconut ice cream on the side.

 

Coconut Ice-Cream

Heat the coconut milk, cream, star anise and vanilla bean together in a saucepan over medium heat for 3 minutes without boiling. Remove vanilla bean just before adding to remaining mixture.
In a medium size bowl (which will fit over the top of a saucepan of boiling water), mix together remaining ingredients. Place over boiling water and gradually begin to add the cream mixture.
Continue to beat gently with a whisk until mixture thickens. When the mixture thickly coats the back of a spoon, remove from heat and cool. Pour into a shallow tray and freeze until half frozen (about 1 hour). 
Using a food processor or beaters, beat until smooth.  Pour back into tray and refreeze until frozen completely.
Notes
Mangoes are in season at the moment, so this is a slightly different way to use them. Using the same spices in both the tarte and the ice-cream is a good way of layering subtle flavours.
Ice-cream can be made without an ice-cream maker, the texture will not be as fine, but it will taste great. You could substitute a good quality vanilla ice-cream if you don’t have time to make your own. Grate ¼ block of creamed coconut and stir it through a bought ice-cream to achieve a coconut flavour.