Eight spice mix
Place spices in a small saucepan over low heat. Cook, stirring, for 1 to 2 minutes or until fragrant. Remove from heat. Stir in salt. Using a spice grinder, process spices, in batches, until mixture resembles a fine powder.

Press the butter evenly over the base of two small (15cm base measurement and 20cm top measurement) heavy-based frying pans. Sprinkle the sugar evenly over the butter in the pans. Sprinkle a pinch of Eight Spice Mix over the sugar, then place vanilla beans in a crisscross pattern.

Arrange mango cheeks evenly on top, flat-side facing down. Cover each pan with a sheet of pastry, tucking in edges under mangoes to create a seal. Place pans in the freezer for 10 minutes. Score pastry in the middle of each mango cheek and in the centre of pastry round.

Preheat oven to 220°C (200°C fan-forced). Place frying pan over medium heat and cook for 4 to 5 minutes or until butter and sugar begin to caramelise. Using pastry brush, brush some of the butter mixture over the pastry. Transfer pans to oven and bake for 25 minutes or until pastry is puffed and golden.

Stand for 5 minutes, then carefully turn out onto a serving plate. Serve tart warm with ice-cream.