Cut your pastry sheet into cubes, and divide those into halves
Spread this on a baking sheet, egg or milk wash the pastries, sprinkle sugar all over, bake at 160°C for 30 minutes
Cut small cubes of mango, in a pan, warm together the mango and the pulp
Mix together water and cornstarch until a slurry is formed, and pour this into the mango mix to thicken over the heat
Once thickened, let it cool down
Once the pastry is baked, let this cool down fully before cutting in half
In a bowl, whisk your cream filling until firm
Spoon on your mango filling and pipe on your cream filling
Add your pastry tops and dust with icing sugar
Serve fresh on the day
