Cover mangoes with lime juice and water; simmer until soft. Strain and add sugar. Bring to a boil and cook until syrup thickens; cool and set aside. Combine flour and baking powder. Stir in cream and knead in butter. Shape pastry into a ball and chill 1 hour. Preheat electric oven to 400°F. Lightly grease baking sheets or line with parchment paper. On a floured board, roll pastry to 1/4-inch thickness. Fold pastry into thirds, folding one-third over the center, then the opposite third over the center. Roll to seal layers. Turn pastry and fold again into thirds, forming a square. Roll out to make an 18-inch square. Cut into 36 three-inch squares. With a sharp knife, make cuts, about 1 1/2-inches long, from the corners toward the centers of the squares. Place a spoonful of mango filling in the center of each square. Combine egg and milk; brush the tips with mixture and shape into pinwheel stars by lifting every other split corner toward the center onto the filling. Place stars on prepared baking sheets; brush stars with egg mixture. Sprinkle with sugar. Bake 7 to 10 minutes or until lightly browned. Makes 36 stars.
*Filling can be made from prunes, apricots, blueberries, or any fruit of your choice. Or, ready-made jam or preserves can be used.