Ingredients:

1 150g pkg square frozen puff pastry, thawed

3 tbsp lemon curd

2 mangoes, peeled, stoned and sliced lengthways

1 tbsp toasted, unsweetened flaked coconut, to garnish

Preparation:

1. Preheat oven to 400°F, and lightly grease a baking sheet.
2. On a lightly floured surface, roll pastry into 8x10 inch rectangle, trimming edges with a sharp knife. Transfer to the baking sheet, and prick lightly with a fork.
3. Spread lemon curd over the pastry, leaving a 1-inch border. Arrange mango slices in overlapping rows to cover the lemon curd, leaving a 1/2-inch border.
4. Using your fingers or a flat edge of a knife, push pastry edges up to form a slight rim.
5. Scatter coconut over top.
6. Bake for 20-25 minutes, until pastry is golden on the egdes and cooked through the underneath.
7. Allow to cool for at least 10 minutes before slicing. Serve warm or cold.

Pete's Tip: Choose ripe mangoes that are not too soft, to prevent the pastry base from getting soggy.