Have to include ‘blanquette de limoux’ (a fizzy white wine) and cakes!!
I also made a terrible looking but delicious tasting mango tatin; except it had a twist or two: i made coconut caramel to glaze the bottom of the dish, then placed the mango slices and grated a bit of lime zest on top before covering with the dough.
It was delicious!! As a note, usually this would be served upside down to have the dough facing the plate…i just couldn’t be bothered 😉