Caramelized Mango Tart With Mexican Chocolate And Pepitas

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Rick Bayless


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2 tablespoons butter

2 small (about 1 3/4 pounds total) ripe - but not over-ripe - mangos, peeled, flesh cut from the pits, cut into 3/4-inch slices.

2 tablespoons sugar

1/2 3-ounce round of Mexican chocolate (Ibarra brand is readily available), roughly chopped

1 ounce bittersweet chocolate, roughly chopped

1/3 cup toasted, salted pepitas ( pumpkinseeds )

1/4 cup almond butter (look for it in natural foods stores or sections of your grocery store)

1/2 of a 1 pound package puff pastry

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