Peel the mangoes and cut them lengthways from the core into slices that are as even as possible. Melt 50 g butter in a large pan, add the sugar. When the mixture begins to discolour, caramelize the mango slices in it for about 5 minutes. Turn the slices halfway through.
Grease an oven dish with the remaining butter, arrange the mango slices nicely and pour the caramel over them. Let cool down.
Preheat the oven to 210 ° C. Take the dough out of the refrigerator (it has to be as cold as possible) and place on the mangoes in the pan. Press the edges down in the shape.
Bake the tart for about 25 minutes. Take out of the oven and let rest for 5 minutes. Then turn out onto a platter and sprinkle with coarsely ground pink pepper. Serve warm or lukewarm.
Tip: I bake the cake in a springform pan and spread the parchment paper on the bottom. Remove the edge of the pan after baking. Now the cake can be turned out more easily.
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