Cream butter and sugar together until white and fluffy. Add eggs, rose water, vanilla extract and ground cardamom and mix well. Stir in almond meal and all purpose flour. Set aside
Roll out 1 sheet of puff pastry with a rolling pin until it is 12 x12 square. Evenly spread the frangipane onto the puff pastry, leaving 1 inch border of puff pastry.
Peel and slice mango into thin slices. Roll the slices (similar to how you make an avocado rose) until you have a 3 inch rose and set onto the tart. Continue making mango roses until the tart is full.
Fold puff pastry edges over to create a crust. Brush the crust with egg wash and bake tart for 30-40 minutes, until the puff pastry is golden brown and the frangipane is cooked in the middle. Cool on a rack and top with powdered sugar.