Caramelized Mango Tart with Mexican Chocolate and Pepitas - Rick Bayless

Ingredients

• 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 pepitas, toasted and salted
• 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 of puff pastry