Preheat your oven to 180°C (350°F). Place mini tart shells on a baking tray and bake for 12-15 minutes, or until golden brown. Remove them from the oven and cool completely.

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium-high speed for 3-5 minutes until light and fluffy.

In a small saucepan, combine mango puree, honey, and cornstarch. Heat over low heat, stirring continuously until slightly thickened, about 5-7 minutes. Remove from heat and let cool.

Spoon a generous amount of whipped vanilla cream into each cooled tart shell, leaving an indent in the center for the mango filling.

Gently spoon cooled mango filling into the center of each tart shell, watch as it seeps into the vanilla cream.

Cover filled tartlets with plastic wrap and chill in the refrigerator for 20-30 minutes.

Remove tartlets from fridge, serve cold, and garnish with fresh mango slices or mint leaves if desired.