Cream the butter and sugar in a medium-sized bowl, add the egg and vanilla, stir to combine.
Pour the flour and salt into the butter mixture and mix until just combined but no more. Pat the dough into two disks about 1/2 inch thick. Place the disks in the refrigerator for 20 minutes.
Roll each disk on a lightly floured surface. Transfer the crust to 10-inch tart pans. If you do not have a tart pan a 9x13 pan or a pie pan will work just as well.
Poke the dough with a fork so that there are fewer air bubbles. Place the unbaked tart shell into the freezer and freeze until firm, about 20 minutes.
Preheat the oven to 350º Fahrenheit.
Bake the frozen tart shell for 11-14 minutes or until a light golden brown. Let cool completely.
In a medium sized bowl beat together the powdered sugar, cream cheese, sour cream and vanilla bean paste until smooth. Place in the refrigerator.
Peel the mangoes until no skin remains. Slice the mangos into thirds down the longest, thinnest side. Be careful they are slippery. Set aside the middle section of the mango. This contains the seed which we will not be using. Slice the remaining pieces into long strips and set aside.
Combine the water, sugar, lemon juice, and corn starch in a saucepan on medium heat. Stir consistently until the glaze is thick and bubbly. 3-6 minutes. Set aside.
Spread the cheesecake filling on the bottom of the cooled tart shell. Spread the sliced mangoes on top. Brush or pour the glaze over the top. Let the mixture it in the refrigerator for 20 minutes or until set.
The Mango tart will keep in an airtight container in the refrigerator for up to 3 days.