Mango Madeira Tart with Caramelised Bananas and Passion Fruit Sauce

A devastating dessert from Alex Mackay: sweet fried bananas, ambrosial passion fruit and crisp pastry topped with succulent mango
By Alex Mackay
Mango Madeira Tart with Caramelised Bananas and Passion Fruit Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 2 mango, peeled and halved
  • 4 discs puff pastry, 6cm diameter
  • 50 g demerara sugar
  • 50 g butter, at room temperature
  • 3 tbsp madeira
  • 6 mint leaves, finely sliced, to decorate

For the roasted bananas:

  • 4 bananas
  • 30 g butter
  • 70 g demerara sugar
  • 3 tbsp madeira

For the passion fruit sauce:

  • 100 g sugar
  • 3 tbsp water
  • pulp and seeds from 6 passion fruit
  • zest and juice of 1 limes


1. Preheat the oven to 190°C/gas 5.

2. Cut four rounds from the mangoes the same size as the pastry discs. Make criss-cross cuts in the surface.

3. Place the pastry discs on a roasting tray with the mango on top. Sprinkle with the sugar, smear with the butter and pour over the Madeira. Bake for 15 minutes until soft and caramelised on top.

4. While the mango tarts are cooking, peel the bananas and slice each one diagonally into five pieces.

5. Melt the butter in a frying pan over medium-high heat. Add the banana slices and fry for 1 minute until golden.

6. Add the sugar, lower the heat and fry for 1 minute more until the banana slices are well caramelised.

7. Add the Madeira, bring to the boil, then set aside.

8. To make the passion fruit sauce, put the sugar and water in a saucepan. Bring to the boil, then add the passion fruit pulp. Bring back to the boil, stir in the lime zest and juice, then set aside.

9. To serve, arrange the bananas around the edge of each plate. Spoon the passion fruit sauce around and over the bananas. Top with the mango tarts and sprinkle with the mint.

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