Mango Egg Tarts

In another bowl, whisk the eggs (2) till beat and add evaporated milk (⅓ cup).

Pour in the sugar water and vanilla extract (½ tsp) then mix.

Strain the egg custard mixture to get rid of any foam into a measuring cup, set aside.

Cut mangos (2) lengthwise into 3 parts, 2 side parts and 1 seed part. Score cubes in each side part and scoop mango out into a bowl with a metal spoon.

Cut off remaining mango on the seed part into the bowl.

With a whisk or metal fork, mash up the cubed mango in the bowl.

Add sugar (1 Tbsp) according to taste and ripeness of the mango.

Preheat oven to 390°F.

Take out puff pastry egg tart shells (10) and add a small layer of mango filling. Then fill the rest of the shell up to 90% with egg custard mixture.

Bake on the lowest rack for 30 minutes at 390°F or till the top of the egg tart begins to blister slightly.

Remove from the oven, let cool, and enjoy!