Directions

1. Preheat oven to 400°F.
2. Combine strawberries and blueberries in blender or food processor container; cover and blend until smooth.  Heat in small sauce pan over medium heat 4 to 5 minutes.  Cool slightly.  Push through sieve, reserving berry sauce.
3. Stir egg and water together in small bowl.  Unfold 1 pastry sheet on lightly floured surface, cut into four 5-inch squares.
4. Prepare each pastry by sprinkling small amount of brown sugar in center of pastry square.  Cut one brie wedge in half and stack on top.  Add a mango chunk.  Brush edges of pastry square with egg mixture.  Fold corners of pastry square to center over cheese and fruit, sealing well at four sides.  Lightly brush top with additional egg mixture. Repeat with remaining squares and second pastry sheet.
5. Place pastries on large baking sheet sprayed with nonstick cooking spray. Bake 12 to 15 minutes or until golden. 
   
6. Spoon small amount of berry sauce on each dessert plate to serve.  Garnish with additional mango chunks and mint leaves, if desired.