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1
Preheat the oven to 400 degrees F.
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2
Roll out each of the puff pastry sheets on a lightly floured surface to a 13 by 12-inch rectangle.
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3
Trim each of the pastry sheets to a 10-inch square and cut each into quarters to make a total of 8 (5-inch) squares.
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4
Fold 1 square diagonally in half to form a triangle and place on a work surface with the folded side closest to you.
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5
Starting 1/2-inch from the bottom corners of the triangle, cut a 1/2-inch border along the top 2 sides, leaving the folded side and the 2 bottom corners intact.
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6
Unfold the triangle and using your finger, brush the 1/2-inch strips with water.
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7
Fold the right strip underneath the left strip and the left strip over the right strip, wet sides down, and press firmly into place to make a diamond shape with raised borders.
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8
Repeat the process with the remaining squares.
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9
Place the pastries on the prepared baking sheet and refrigerate until chilled, about 15 minutes.
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10
Bake until set and light golden brown, 18 to 20 minutes.
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11
Transfer the pastries to a wire rack to cool.
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12
In a medium bowl, combine the cream cheese with the sugar, lime juice and lime zest, and stir together using a whisk.
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13
Place the cream cheese mixture into a pastry bag fitted with a star tip and place in the refrigerator to chill for at least 1 hour.
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14
To plate the dish, pour about 3 tablespoons of the creme anglaise onto each of 8 dessert plates, and place a puff pastry shell in the center of each plate.
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15
Place 2 tablespoons of the guava jelly in the center of each of the shells, then pipe about 3 tablespoons of the cream cheese filling over the jelly into the center of each shell in a decorative fashion.
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16
Place a tablespoon of the diced mango on top of each of the cream cheese tops, and garnish each shell with fresh a mint leaf and powdered sugar.
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17
Heat the heavy cream, milk, vanilla bean and minced ginger in a large, heavy-bottomed saucepan over medium heat.
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18
Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
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19
Add about 1/2 a cup of the hot cream mixture to the egg mixture and whisk vigorously to combine.
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20
Add the egg mixture to the saucepan with the hot cream mixture and cook, stirring constantly with a whisk or wooden spoon.
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21
Be sure to stir in the corners of the pot and lower the heat slightly.
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22
Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
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23
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
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24
Place the bowl in another bowl half-filled with ice and water and stir occasionally until thoroughly chilled.
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25
Cover and refrigerate until ready to use.
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26
Sauce may be made up to 2 days in advance.
