Mango Empanadas

Here in Uganda, it is mango season.  There are mangoes everywhere and I have a whole tree in my yard, from which Anthony will not eat.  Obviously I cannot, on my own, eat an entire tree full of mangoes that all get ready within the span of about two months.  More on how I am using large quantities of them later.  May is also the month of Cinco de Mayo.  I know that day has passed, but when it was here, I made mango empanadas.  My mom would make pumpkin empanadas when I was growing up, so I thought mangoes would be pretty similar texture if I cooked them. 

In the end, I made these twice.  The first time, I didn't really chop up the mangoes before I cooked them.  Therefore, even though they tasted really good, they were kind of stringy.  The second time, I cut them into little cubes first and the filling was a much better texture.

So, here is the recipe:
Ingredients for the dough:
1 c. flour
1/2 c. whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1 egg
1/4 c. milk

Mix together the dry ingredients, then cut in the shortening.  Stir in the eggs and milk until it is combined and makes a soft dough. 

Also, make the filling:
Mangoes, cubed, enough to make about 1 1/2 cups (for me, that was about 6 mangoes because mine are really small)
2 Tbs. sugar
1/4 c. raisins
1/2 tsp. ground cinnamon

Cook the mangoes with the sugar until they get soft and mushy.  Add the raisins and cinnamon.  Let it cool a little bit.

Divide the dough into 8 equal pieces.  Roll each one out into a 6-inch circle.  Put about 3 Tbs. of filling on one half of the circle, leaving space around the edge.  Fold it in half and crimp the edges to seal it.  Bake at 400F for 15 minutes.