Ingredients
For the pastry
175g/6oz plain flour, plus extra for dusting
pinch salt
pinch freshly ground black pepper
85g/3oz cold butter
1 free-range egg
1-2 tbsp ice-cold water
For the filling
25g/1oz butter
4 tbsp caster sugar
1 mango, skin and stone removed, sliced
pinch chilli flakes
double cream, whipped, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the flour, salt and freshly ground black pepper and butter into a food processor and blend until the mixture resembles breadcrumbs. Crack in the egg, pour in the water and blend until the mixture starts coming together but is not too sticky. Turn out onto a floured surface and roll out to the thickness of a pound coin. Set aside.
3. For the filling, melt the butter and sugar together in an ovenproof frying pan and cook until the mixture turns golden-brown. Add the mango slices and chilli flakes and fry for 2-3 minutes.
4. Gently place the pastry on top of the frying pan and cut a circle to fit just inside the pan. Press down the pastry to seal around the mango and make 3-4 small slits in the top of the pastry with a sharp knife (to let out the steam during cooking). Place the pan in the oven and bake for 15 minutes, or until the pastry is golden-brown and crisp.
5. To serve, place a plate over the top of the pan and carefully invert to turn out. Serve with a dollop of whipped cream.