1. Pre-heat oven to 425 F. Line a baking sheet with parchment paper.
2. In a small heavy-bottomed saucepan on medium heat, add water, butter, and sugar. Once the mixture is boiling, add flour and stir with a spatula. Stir until there is a thin film of dough on the bottom of the saucepan (about 2 minutes). Spoon dough into a large bowl. Stir vigorously for 1 minute to cool. Add one egg and mix well. It might look like it’s curdled, but keep mixing, it’ll eventually come together!
3. Spoon dough into a piping bag and pipe 2-inch circles on the parchment-lined baking sheet. Use a damp wet finger to gently press down on and smooth out any point or lumps.
4. Beat one egg for an egg wash. Brush each choux pastry with egg wash. Using a spray bottle, mist the baking sheet with water once or twice. You can also dip your hand in water and flick droplets onto the baking sheet if you don’t have a spray bottle.
5. Bake at 425 F for 12 minutes, then turn the heat down to 375 F and bake an additional 20 minutes or until the choux pastry is golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the cream puffs. Once baked, poke a hole on the side of each choux pastry and let cool completely.

Cardamom Whipped Cream

1. Fit and mixer with a whisk. Add heavy cream, powdered sugar, vanilla and cardamom in the mixing bowl and whisk on high until you get stiff peaks. Fill a piping bag with the whipped cream and set aside until ready to assemble.

Assemble

1. Cut the top off each choux pastry and fill the bottom halves with whipped cream and top with diced mango. Pipe another dollop of whipped cream on top and then place the other half on top and dust with additional powdered sugar. Enjoy!