Mango Tango Empanadas
Mango Tango Empanadas are a delightful treat from the Dominican Republic, featuring a delicious combination of sweet mango and tangy lime wrapped in a flaky pastry.
Ingredients
- 2 ripe mangoes, diced
- 1/4 cup sugar
- 2 tablespoons lime juice
- 1/2 teaspoon ground cinnamon
- 1 package of pre-made empanada dough
- 1/4 cup water
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, combine the diced mango, sugar, lime juice, and cinnamon. Mix well and set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the empanada dough and cut it into circles using a round cutter or a small plate.
- Place a spoonful of the mango filling in the center of each dough circle.
- Moisten the edges of the dough with water, then fold the dough over the filling to create a half-moon shape. Press the edges to seal the empanadas.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 14g
Supplies
Baking sheet Parchment paper
Tools
Round cutter or small plate Pastry brush
Serving suggestions
Serve the Mango Tango Empanadas warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & tricks
For a decorative touch, sprinkle the empanadas with a little extra sugar before baking.
Cost
$10