Place pastry sheet on a lightly floured, clean work surface. Cut in half forming two rectangles.
Brush half of mango chutney on one side of the rectangle, leaving 1/2-inch border along one side; top chutney with half of cheese and cilantro.
Brush plain border with egg glaze. Starting at border opposite the glazed border, roll the pastry lengthwise like a jellyroll, pressing gently on egg glaze to seal the border.
Place seal side down and wrap tightly in plastic wrap. Repeat with remaining pastry sheet and refrigerate for at least 1 hour. CAN BE MADE 2 DAYS AHEAD TO THIS POINT.
When ready to bake, preheat oven to 400°. Line two baking sheets with parchment paper. Cut logs crosswise into 1/2-inch rounds and place evenly, about 1 inch apart on the baking sheets. Bake until pastries are golden brown and puffed, about 16 to 18 minutes. Let cool slightly and serve.