Preheat oven to 210°C

Prepare the mango by peeling it and slicing the flesh away from the stone. Cut the mango flesh into thin strips and set aside in its own juices.

Next, make the caramel. Start by melting butter in a skillet over medium heat.

Sprinkle in sugar and let it caramelise until golden.

Pour the caramel into a tart pan.

Arrange the Mango, by placing the slices in the pan in a rosette pattern over the caramel. Repeat until all the mango is used.

Now add the Pastry. Roll out the shortcrust pastry on a floured surface.

Prick with a fork and lay it over the mango. Tuck in the edges.

Poke a small hole in the centre to let steam escape.

Now it is time to bake the tart – place in the warmed oven at 210°C for 15 minutes.

Then, lower the temperature to 170°C (340°F) and bake another 20 minutes.

While the tart is baking, prepare the candied chilli.

Prepare the Candied Chilli:

Combine water and sugar in a saucepan, and bring to the boil.

Lower the heat and simmer to form a light syrup.

Add the finely chopped chilli and let it infuse for 2 minutes.

Cool completely before using.

To Serve:

Invert the tart onto a serving dish while warm.

Sprinkle with lime zest.

Slice into desired portions and plate up, adding a quenelle of clotted cream to each slice.

Top with a few strips of candied chilli.