Instructions: Heat oven to 400 degrees. Remove puff pastry from freezer and thaw for 20 minutes. Select 10-inch round oven-proof glass baking dish. When pastry is warm enough to unfold without breaking, open it up and cut 10-inch circle, using dish as guide. Cut down sides of mangoes (not too ripe). Cut each side in half lengthwise into wedge. Remove peel with knife or vegetable peeler. Set aside. In 2-inch iron skillet over medium-high heat. melt butter. Stir in mango quarters and sugar.

Cook about 15 minutes, stirring occasionally and taking care to keep pieces intact, until mango is deep golden brown. Transfer mango to unbuttered baking dish. Place circle of pastry over top and cut 3-inch slits here and there for steam vents. Bake 20 minutes. When done, remove and run knife along underside of pastry to keep it from sticking. Place heat-proof serving dish over baking dish, and, using 2 pot-holders, invert serving dish and baking dish together. Tap bottom to loosen any remaining pieces of mango. Serve hot, warm or at room temperature. Garnish with whipped cream or ice cream if desired.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.