Desserts · CRESPO KITCHEN

Mango Piloncillo Turnovers

Small baked turnovers with a thick fruit filling.

55 min approx.10 servingsFresh mango

Plus cooling the filling

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

500 g chopped mango
60 g grated piloncillo
15 ml lime juice
15 g cornstarch
30 ml water
10 baking empanada pastry discs, 12 cm
1 beaten egg

Method

Cook mango, piloncillo and lime over medium heat for 8 minutes. Mix cornstarch with water, add and cook for 2 minutes until thick. Cool.
Heat oven to 190°C/375°F. Place 1½ tablespoons filling on each disc.
Fold, moisten edges and seal with a fork. Brush with egg and cut a slit on top.
Bake for 22–28 minutes until golden. Cool for 10 minutes.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com