Warning! These empanadas can be addictive, make sure you make enough for seconds or there could be problems. ;-)

1 ripe Mango, diced [1/2 inch]
3 ripe Plaintain, mashed
1 shallot, minced
2 green onions, sliced
2 T. mint, chopped
2 T. cilantro, chopped
1 T. ground cardamon
1 12/2 T. ground coriander
1 T. ground cumin
1 tsp. cayenne pepper
2 T. brown sugar
empanada dough shells [Goya discos work well]
salt and pepper, to taste

Mix fruit, onions, spices and sugar together. Place about 2 T. of filling in center of each dough shell. Fold dough over, creating half circle. Press down from the middle of the shell to remove excess air. Crimp edges with a fork.
Deep fry at 350 degrees for 3-4 minutes, or until empanada is a nice golden brown.
Let cool for a minute, slice in half and serve.

Bon Appetit!!!

[if you are a wine drinker... these go well with a sweet Rosé.]