Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
Roll the pastry to a square 30cm x 30cm and cut into 9 x 10cm squares. Place squares on prepared baking trays and then for each square make 3cm cuts towards the centre from each corner. Place in the refrigerator to chill.
To make the crème pâtissière combine the milk and vanilla bean paste together in a medium saucepan over medium heat. Bring to the boil, remove from heat, allowing to infuse for five minutes.
Whisk together the egg yolks, sugar and flours in a medium bowl. Gradually whisk in the hot milk. Place mixture in a clean saucepan over medium heat, stirring continuously until mixture boils and thickens, about 5 minutes. Strain through a fine sieve into a medium bowl, stir in the cream to loosen the custard. Cover the surface of the custard with plastic wrap and chill in the refrigerator.
Prepare mango by removeing cheeks and chop into 3cm strips.
To assemble the Danish’s, spoon 1 tablespoon crème pâtissière into the middle of each square and top with a slice of mango. Brush pastry with egg glaze, then fold alternate corners over the filling, pinching together in the middle. Cover with plastic wrap and chill in refrigerator for a further 20 minutes.
Brush the chilled Danish’s with the egg glaze, sprinkle with chopped macadamia nuts and bake in preheated oven for 25 minutes.
Meanwhile to make the icing, place the icing sugar, zest and lime juice together in a bowl stirring until smooth.
Remove baking trays from the oven, allowing Danish’s to cool for 10 minutes before drizzling with icing.