Preheat oven to 375°F (190°C).

Cut puff pastry into circles or squares and press into a muffin tin.

Brush with beaten egg and bake 12–15 minutes until golden. Cool completely.

2. Prepare the Lime Cream:

Whisk sweetened condensed milk with lime juice and zest.

Gently fold in whipped cream until smooth and airy.

3. Assemble the Tartlets:

Spoon lime cream into cooled pastry cups.

Top with fresh mango cubes and a light sprinkle of lime zest.

Chill in the fridge for at least 30 minutes before serving.

Serving & Storage Tips: