Method

• 1.
  Preheat oven to 180°C. Grease four 11cm pie or tart pans (not loose-bottomed).
• 2.
  Meanwhile, using 1 pan as a guide, cut the pastry sheets into 4 rounds. Place in the fridge to chill for 15 minutes.
• 3.
  Place sugar and vanilla seeds in a pan with 2 tablespoons water, stirring over low heat, until the sugar dissolves. Increase heat to medium and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush to prevent crystals forming, for 5-6 minutes until a golden caramel. Divide the caramel among the tart pans. Cool slightly, then dot with the butter.
• 4.
  Arrange overlapping slices of mango over the caramel. Cover with pastry rounds, tucking the edges into the pans. Place tarts on a baking tray and bake for 20 minutes or until the pastry is puffed and golden. Cool in the pans for 5 minutes.

• 5.
  Invert the tarts onto plates and serve topped with a scoop of ice cream.