Preheat your oven to 180°C (350°F). Bake mini tart shells for 12–15 minutes until golden brown, then cool completely.

Whip heavy cream until soft peaks form, adding powdered sugar and vanilla extract while whipping.

In a saucepan, combine mango puree, honey, and cornstarch over low heat. Stir for about 5 minutes until slightly thickened, then cool.

Fill cooled tart shells with vanilla filling, creating indentations for the mango filling.

Carefully spoon the cooled mango filling into the tart shells, filling to the brim.

Cover tartlets and refrigerate for 20–30 minutes to help fillings set.

Garnish with fresh mango slices or mint before serving. Serve chilled.