Preheat the oven to 200°C.
Pulse the flour, sugar, and butter in a food processor until the mixture resembles breadcrumbs.
Add the egg yolk and pulse until a dough forms.
Roll the dough on a floured surface into a round slightly larger than your frying pan.
Heat butter in an ovenproof pan, add brown sugar and mango, and fry until caramelizing.
Stir in the lime juice and remove the pan from the heat.
Place the pastry over the mango and press the edges down to seal.
Bake for 12 to 15 minutes until the pastry is golden and crisp.
Invert the tart onto a plate, slice into wedges, and serve with cream.