1 pie crust (see recipe)

Preheat the oven to 180 °C (350 °F).

Peel the mangoes. Slice each mango in half, running the blade of the knife on each side of the pit. You will end with a total of 6 halves.

In a 23-cm (9-inch) cast iron skillet, caramelize the brown sugar with the butter and rum. Add the mango halves and cook for 2 to 3 minutes on high heat to caramelize further.

Remove from the heat and arrange the mangoes in the skillet, flat side up.

Roll out the pie dough. Lay on top of the mango and push the excess dough down the inside of the skillet.

Bake for 20 minutes or until lightly browned. Let cool for 2 to 3 minutes and flip onto a platter.

If desired, drizzle with cream.

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