Preheat the oven to375F. Line a large baking pan with parchment paper.
Gently roll out the puff pastry on a lightly floured surface to slice into 12-14 even squares. Place 1” apart on the prepared baking pan.
Use a knife to carefully score the inside edges of each puff pastry, then brush with the beaten egg and sprinkle with brown sugar.
Bake for 15-20 minutes, until deeply golden and flaky.
In the meantime, heat up the grill to 400F.
Toss the mango halves in the maple syrup then grill for 5-6 minutes on each side, until juicy and tender. Slice the grilled mangoes into bite-sized pieces once cooled to touch.
Use the back of a spoon to press in the scored center, fill with the grilled mangoes, drizzle with honey, and garnish with the crushed pistachios.
Enjoy warm with vanilla bean ice cream and Klarbrunn Peach Mango Sparkling Water for a complementary refreshment!
