Combine the ingredients for the Cranberry Mango compote in a medium saucepan. Bring to a gentle boil, reduce heat to low, and simmer 15 minutes stirring often. Use a spoon to break up the mango and the cranberries. Remove from the heat and set in the refrigerator to cool completely.
Heat oven to 400F.
Brown the sausage, breaking up the meat into very small pieces while cooking. Drain fat and set aside to cool.
In a bowl, whisk together the cream cheese and egg. Add the sausage, onion, cheese, and salt, and combine.
Place the tart shells on a bake sheet. Use a large ziploc bag with a corner snipped to pipe the sausage filling into the shells. Bake at 400F for 11-12 minutes or until just cooked through and very lightly golden. Remove from the oven.