Preheat the oven to 200'C.
Peel and finely slice the mango. Zest the lime and mix with the mango slices. Zest the orange and set aside.
Place the sugar in a frying pan and melt without stirring until you have a caramel. Add the mango slices and allow them to caramelise. Mix in the lime zest and cook for 3 minutes.
Line your moulds with baking parchment then fill with caramelised mango. Place a disc of puff pastry on top.
Transfer to the oven and bake for 15 to 20 minutes.
In the meantime, make the passion fruit drizzle: place the passion fruit puree in a small sauce pan. Add the sugar, 5 spices and the orange zest. Reduce until the mixture is syrupy. Scrape the seeds from the passion fruit and add to the syrup.
Remove the mango and lime tarts from the oven and allow to cool a little before turning them out of the moulds.
Serve with a generous drizzle of the passion fruit syrup.
«Take care not to burn the sugar while making your caramel.»