Mix sugar and hot water in a bowl till completely dissolved, then let it cool on the side.

 In another bowl, whisk the eggs tillbeat and add evaporated milk.

Pour in the sugar water and vanilla extract then mix

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

Cut 2 mangos 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 according to taste and ripeness of the mango.

Preheat oven to 390 °F.

Take out puff pastry egg tart shells 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!