• In a medium bowl, combine the mayonnaise and the wasabi paste; remove ¼ cup of the mixture to a separate bowl and reserve. Add the crabmeat, bell pepper, cilantro, and lemon juice to the remaining mayonnaise and mix well. Add salt to taste. Cover tightly with plastic wrap and refrigerate.
• Use a 1½-inch round cookie cutter to cut out 36 rounds from the mango slices. Cut the leftover mango pieces into a small dice for garnish. Spread some of the reserved wasabi mayonnaise onto each slice of brioche and top with a mango round. Top with 1 teaspoon of the crabmeat salad. Garnish with diced mango. Serve immediately.

Note: The best way to determine whether a mango is ripe is to sniff the stem end; it should be fragrant and slightly sweet smelling. Choose mangos with taut skin that shows some yellow or red and that gives slightly when pressed. If a mango is very firm and is not aromatic, leave it at room temperature for a few days to ripen. When precisely cut pieces of mango are called for in a recipe, it is much easier to peel the mango before trimming it away from the pit. Some mangos can be easily peeled by hand; others require using a very sharp paring knife. Cut a thin slice off the bottom of the mango to create a flat surface. Stand the mango on a cutting board stem-end up. Beginning at the stem, run the knife to the bottom of the mango, trimming away the skin as you work around it. Shaped like a flattened oval, the mango has two soft cheeks on either side of the pit, which runs form the top to the bottom of the fruit. To trim the fleshy cheeks away, place a very sharp knife at the top of the mango, slightly off center. Slice off one of the rounded cheeks in a clean, single cut, running the knife along the pit as you cut; some flesh will invariably cling to the pit. Repeat on the other side.