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Spicy Mango Empanadas

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These spicy mango empanadas combine a sweet and spicy mango filling with a flaky, golden crust, perfect for a quick, flavorful snack or party appetizer.

Ingredients

Scale
  • 2 cups all-purpose flour (240g), sifted
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 1/3 cup cold water (80ml)
  • 1/2 teaspoon salt
  • 2 cups ripe mango, peeled and diced (about 2 medium mangoes)
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon ground cumin
  • Pinch of salt
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • 1 egg, beaten (for egg wash)
  • Cooking oil for frying (vegetable or canola oil)

Instructions

  1. In a large bowl, combine sifted flour and salt. Add cold, cubed butter and work it into the flour using fingertips or a pastry cutter until mixture resembles coarse crumbs with some pea-sized bits (about 5 minutes).
  2. Slowly pour in cold water, stirring gently with a fork until dough just starts to come together. Avoid overworking. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Prepare filling by combining diced mango, brown sugar, lime juice, chili powder, cumin, salt, and optional cilantro in a bowl. Stir well and let sit for 10-15 minutes.
  4. On a lightly floured surface, roll dough out to about 1/8 inch (3 mm) thickness. Cut out circles about 4-5 inches (10-13 cm) in diameter using a round cutter or bowl.
  5. Place about 2 tablespoons of mango filling in the center of each dough circle. Do not overfill.
  6. Fold dough over filling to create a half-moon shape. Press edges gently together and crimp with a fork to seal.
  7. Brush tops with beaten egg for a golden, shiny crust.
  8. For frying: Heat oil in a deep skillet to 350°F (175°C). Fry empanadas in batches for 3-4 minutes per side until golden brown. Remove with slotted spoon and drain on paper towels. Alternatively, bake on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes until golden and crisp.
  9. Let empanadas rest for a few minutes before serving to allow filling to set.

Notes

Keep butter and water cold for flaky dough. Adjust chili powder to taste for desired heat level. Seal edges well to prevent leaks. Maintain oil temperature at 350°F when frying to avoid greasy empanadas. Let empanadas rest 5 minutes before serving. For gluten-free, substitute flour with almond or oat flour; for dairy-free, use cold coconut oil instead of butter.

Nutrition

Keywords: spicy mango empanadas, mango snack, homemade empanadas, sweet and spicy snack, easy empanadas, party appetizer

Find it online: https://emacrave.com/spicy-mango-empanadas-recipe-easy-homemade-flavorful-snack/