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Preheat oven to 220C (200C fan-forced).
Defrost the pastry, unfold it on work surface, dust pastry and work surface with flour. Line two baking trays with baking paper. Cut the sheet of pastry in half. Take each half and roll it out to roughly 32cm x 24cm.
Brush each triangle with beaten egg. Place a mouthful-size amount of ham onto the widest part of each triangle and sprinkle with cheese. Working with each pastry triangle, roll up the pastry snugly from the long edge toward the shorter. Form each into a crescent shape and place on the lined baking trays.
Meanwhile, prepare the spiced mango dipping sauce. Peel mango and place flesh along with the remaining ingredients in a small bowl of a food processor. Pulse until semi-smooth. Transfer to a small saucepan set over medium high heat and bring to a simmer. Cook, stirring, for 5 minutes for the flavours to intensify. Turn off the heat and transfer the sauce to a serving dish. Store leftovers in an airtight container or jar in the fridge for up to 5 days or freeze for up to 3 months.
Serve croissants with the dipping sauce, warm or chilled. Store leftover cooled croissants in an airtight container in the fridge for up to 2 days. Reheat for 5 minutes in a hot oven if desired.