Mango tarts made from puff pastry

Ingredients for 1 servings:

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

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

also suitable as part of a dessert, makes 15 tartlets

Preheat the oven to 200 degrees Celsius (top and bottom heat). Peel the mango, remove the flesh from the pit, and dice finely. Cut the puff pastry into approximately 8 x 8 cm squares and place them on a baking sheet lined with baking paper. Score the dough with a sharp knife about half a centimeter from the edge to allow the dough to rise. Cover the inside with the mango cubes, dust with powdered sugar, and sprinkle with desiccated coconut. Bake on the middle rack for approximately 12 minutes. Cool on a wire rack. Pipe stiffly whipped cream in small tufts onto the tartlets and garnish each with a raspberry and a lemon balm leaf. The tartlets taste best fresh.