YIELD: 12 empanadas
4 ripe mangos, peeled, seeded and diced (about 4 cups)
½ cup brown sugar
3 Tbsps. fresh lime juice
1 cup candied ginger, minced
¼ cup white sugar
¼ cup cinnamon
1 package filo dough (18 sheets), thawed
2 eggs, beaten for egg wash
1. To make filling: Place mango and brown sugar in small saucepan over high heat; bring to a boil. Simmer 10 minutes, stirring occasionally. Transfer to bowl and stir in lime juice and candied ginger. Refrigerate to cool completely.
2. Mix ¼ cup white sugar with cinnamon; set aside.
3. To assemble: Divide filo sheets into 3 sheets of 6 sheets. Using 6” cookie cutter, cut 12 circles. Place 2 Tbsps. of filling into center of each circle of dough. Brush edges with egg wash and fold dough to make half circle. Seal edges by pressing together with tines of fork. Using tine of fork, pierce tops to release steam. Egg wash tops; sprinkle with cinnamon sugar.
4. Bake at 350°F 15 to 20 minutes, until golden brown.