Place the puff pastry slices on a baking tray lined with baking paper.
Cut the mango into two halves along the stone. Score each half into squares of 8 mm without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Squeeze the lime. Peel the apple, remove the cores and cut into small cubes. Mix the apple with the mango cubes in a bowl. Add the sugar, cinnamon and raisins and stir.
Spoon some of the mango apple mixture onto 1 half of the puff pastry near the tip. Leave 1 cm of pastry free around the edge. Moisten the edge with a little water and fold the rest of the puff pastry over to make a triangle. Press the edges firmly together with a fork or your fingers to seal.
Beat the egg and brush the top of the pastry with the egg. Sprinkle over the extra sugar. Bake the turnovers in the middle of the oven for about 20 minutes until golden brown and cooked.
