Summary

Ingredients

• 275 g puff pastry, rolled out, from the coolin shelf
• 1 mango (s), ripe but firm
• some powdered sugar for dusting
• some desiccated coconut to sprinkle
• 100 ml whipped cream
• 15 raspberries
• 15 small lemon balm leaves

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Instructions

1. Preheat the oven to 200 degrees lower and upper heat. Peel the mango, cut the flesh from the core and dice it.
2. Cut approx. 8 x 8 cm squares from the puff pastry and place them on a baking sheet lined with baking paper. With a sharp knife, make a parallel score about half a centimeter from the edge so that the dough rises. Cover the inside with the mango cubes, dust with powdered sugar and sprinkle with desiccated coconut. Bake on the middle rack for about 12 minutes.
3. Let cool on a wire rack.
4. Sprinkle whipped cream in small tuffs onto the tartlets, garnish with a raspberry and a lemon balm leaf each.
5. The tartlets taste best fresh.