Wow, it looks great! Hope you pause for a moment to enjoy all the successes of this project!
Of course there is always more to learn, and things that weren’t perfect. Here’s my 2 cents on that:
1) pastry crust—I agree with Hector that you don’t want big pieces of butter in a tart-style crust (unlike a flaky pie crust). Not stretching is also important. Also, after putting it in the pan, I put mine into the fridge for an hour or so, so the dough can relax a bit. Then I freeze it and bake it straight out of the freezer. Really seems to help with shrinkage and cracking.
2) for less-sweet glazes, you can try making your own glaze or jam instead of going with store-bought. I like to use frozen concentrated juices—I use the “100% juice” types, not the “fruit cocktails” with all the added sugar. I use less water when reconstituting them—one part water to one part concentrate, instead of three parts water. Add just a little sugar to taste, or maybe even none at all. You can add a bit of lemon juice for tartness, if needed. Thicken with no-sugar-needed pectin or a starch thickener like cornstarch, potato starch, or arrowroot. Stir in a little flavored liqueur when cool, if desired.
I’m not sure what flavor of juice would be best for mangoes. So far, I’ve only used cherry and apple-cranberry juices. You could always try a mild, neutral flavored concentrate juice like apple, white grape, or pear or a blend of these.