For the mousse, melt the nougat mixture in a hot water bath and set aside. Soak the cooled gelatine, beat the eggs in a beating kettle over a hot water bath until creamy. Squeeze out the gelatine, let it melt in the hot egg foam, add the nougat, stir gently and let it cool a little. Whip the cream until not too stiff and fold into the nougat mixture. Cover and leave to cool for at least 3 hours. 2.
Preheat the oven to 220 degrees (gas 3-4, convection oven 200 degrees). Lay out the puff pastry sheets one against the other on a kitchen towel to defrost and cut each into 3 rectangles of 10×7 cm (use 1 rectangle elsewhere). Place the rectangles on a baking tray lined with parchment paper and bake on the 2nd rack from the bottom in 15-20 min until golden brown (convection oven 10-15 min). Remove the tray, turn on the oven grill.
Dust puff pastry slices with powdered sugar. Move the tray to the 2nd rack from the top and caramelize the puff pastry, remove and cool. (Caution: caramelizing is very fast!) Cut the pastry slices in half horizontally with a serrated knife.
Fill the mousse into a piping bag with a star nozzle No. 12 and pipe onto the pastry cases. Place the caramelized lids on top, press lightly until smooth. Refrigerate until ready to serve.
5. peel the mangos, cut the flesh from the stones and roughly dice. Squeeze the limes. Mix mango flesh with lime juice ze
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