Add flour, salt and sugar in a bowl. Next, add the butter cubes and mash it using a fork. You could also do this in Kitchen Aid stand mixer using the flat beater attachment. The mixture should look coarse. Do not over mix it and work fast as you mix butter with the flour.

Then, pour ice water and mix it with your fingertips. If you are using Kitchen Aid stand mixer, run it in low speed until the dough forms together. It shouldn’t take more than a couple of minutes.

Transfer the dough on a flat surface and divide the portion in two rough, round balls. Cover using a clear wrap and let it rest in the refrigerator for at least 15 minutes.

In the mean time, peel the mango and cut the pulp in tiny bite sizes. Add honey and cardamom to it and give it a mix. Taste the filling and if the mango is not sweet enough, add more honey.

Once you are ready to make the pies, take out one portion of the piecrust from the refrigerator. Place the dough on a A4 size parchment paper and press the dough lightly. Then, place another parchment on top of the dough and roll it thin to about ⅛th of an inch. Using the parchment papers will avoid the dough from sticking to the rolling pin.

Once the dough is rolled, use a 3-inch round cookie cutter to cut 6 circles. Lift these individual circles carefully and place it in the cavity of the Kitchen Aid mini pie pan. Gently press it on all the sides.

Once you are done filling all the cavities, place the pan back into the refrigerator for 10 minutes.

After 10 minutes, preheat the oven to 180 C.

Take the other portion of the piecrust dough that was resting. Roll it out the same way that you did earlier for the pie bottoms and cut 6 more circles. Once you are ready, take the Kitchen Aid mini pie pan out of the refrigerator, spoon the filling and cover using the circles you made just now. Using a fork, trim it on the sides and poke on top of the pie.

Bake it for about 25 minutes or until the crust looks golden brown.

Serve warm with whipped cream on the side.