Preheat oven to 210 C (190 C fan forced) Line two large baking trays with baking paper.

Roll each pastry sheet into 15cm x 30cm rectangles, 5mm thick. Bake for 15-20mins, until puffed and golden. Set aside to cool completely.

Heat milk on low until just simmering. Beat egg yolks and sugar using an electric mixer until pale and thick. add flour and mix to combine. Pour over hot milk and mix well.

Transfer to a clean saucepan and cook on medium heat,stirring constantly, until thick. Transfer to a bowl, cling wrap and refrigerate until cold. Fold through 1/2 of the whipped cream.

Lightly Press one of the pastry rectangles to flatten slightly. Split the remaining pastry in half, length ways, between the puffed layers.

To Assemble :Spread half of the custard on the flattened piece of pastry. Top with 1/3 of the mango slices and a piece of pastry. Spread the remaining custard and half of the remaining mango slices.

Top with the remaining sheet of pastry. Spread over the remaining whipped cream and arrange the last of the mango slices. Sprinkle chopped pistachios to finish.

Slice and Serve :)