Defrost the ready-made puff pastry and cut out a circle the same diameter as the frying pan you will be using for the tart. Preheat the oven to 190°C. Peel the mango, remove the stone and cut it into slices. Take an ovenproof frying pan, add the sugar and rum, place it over the heat and let the sugar turn into caramel. Then stir well and arrange the mango slices in the pan, being very careful not to burn yourself with the caramel. Scatter the butter, cut into cubes, over the mango and add the vanilla. Place the puff pastry on top and use a spatula to gently press the edges of the pastry against the sides of the pan. Bake for 25–30 minutes until golden.

While the tart is baking, whip the coconut cream with the icing sugar.

Let the tart cool slightly, place a serving plate over the pan and carefully invert it so that the tart falls onto the plate. Top with the whipped coconut cream and serve.