4 ripe Fresh Mangos, peeled, seeded and diced (approximately 4 cups)*
½ cup brown sugar
3 tablespoons 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
*12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces.
- To make the filling: Place mango and brown sugar in a small saucepan over high heat; bring to a boil. Simmer 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 12 circles. Place 2 tablespoons of 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 tine of fork, pierce tops to release steam. Egg wash tops; sprinkle with cinnamon sugar.
- Bake at 350 degrees F 15 to 20 minutes, until golden brown.
Recipe courtesy of National Mango Board.