From: Kristen Fields, mmmpanadas, Austin, TX. Yield: 12 empanadas.
4 ripe fresh mangos, peeled, seeded and diced (approximately 4 cups)
½ cup brown sugar
3 Tbsp. 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
For filling: Place mango and brown sugar in a small saucepan over high heat; bring to a boil. Simmer for 10 minutes, stirring occasionally. Transfer to a bowl and stir in lime juice and candied ginger. Refrigerate to cool completely.
Mix ¼ cup white sugar with cinnamon; set aside.
To assemble: Divide filo sheets into 3 sets of 6 sheets. Using a 6” cookie cutter, cut into 12 circles. Place 2 Tbsp. filling onto center of each circle of dough. Brush the edges with egg wash and fold dough to make a half circle. Seal edges by pressing dough together with tines of fork. Using tines, pierce tops to release steam. Brush egg wash over the tops. Sprinkle with cinnamon sugar.
Bake at 350°F for 15 to 20 minutes until golden brown.