I found this great recipe from one of my favorite magazines, Everyday Food.
Upside-down Mango Tartlets
1 sheet frozen puff pastry, thawed and cut into six 3in. circle3s to fit in jumbo muffin pan
1/2 cup light brown sugar
2 T. dark rum
3 T. unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2 in dice
Preheat 400°. Place puff pastry circles in refrigerator.
In small saucepan, combine brown sugar, rum and pinch of salt.
Bring to boil over med.-high heat. Boil 1 minute, then add butter and stir until completely melted. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 tsp. each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.