Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator.
DESSERT
Costa Rican Empanadas with Mango and Passion Fruit
These delightful Costa Rican empanadas feature a sweet, tropical filling of fresh mango and tangy passion fruit, encased in a golden, crispy dough. They are a perfect dessert or sweet snack, offering a taste of the tropics in every bite.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
03
In a separate bowl, combine the diced mango, passion fruit pulp, granulated sugar, and cornstarch. Mix well and set aside.
04
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles. Gather and re-roll scraps as needed.
05
Place about 1 tablespoon of the mango and passion fruit filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
06
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry the empanadas in batches for 3-4 minutes per side, or until golden brown and crispy.
07
Remove the empanadas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
These delightful Costa Rican empanadas feature a sweet, tropical filling of fresh mango and tangy passion fruit, encased in a golden, crispy dough. They are a perfect dessert or sweet snack, offering a taste of the tropics in every bite.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or a tiny bit of lime zest to the fruit filling. Ensure your oil is at the correct temperature for frying to prevent soggy or overly greasy empanadas.
Easy Substitutions
If fresh passion fruit is unavailable, you can use frozen passion fruit pulp. For the dough, you can substitute half of the butter with shortening for a flakier texture. Other tropical fruits like pineapple or guava can be used in the filling.
Storage & Reheating
Store leftover empanadas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in a toaster oven or air fryer for best results.
Serving Suggestions
Serve these empanadas warm, perhaps with a dusting of powdered sugar. They pair wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. A side of fresh fruit salad or a glass of iced tea would also complement their tropical flavors.
Common Mistakes
1. Overworking the dough: This makes the empanadas tough. Mix just until combined. 2. Not chilling the dough: Chilling helps the butter stay solid, creating a flakier crust. 3. Overfilling the empanadas: Too much filling can cause them to burst during frying. 4. Frying at the wrong temperature: Oil that's too cool results in greasy empanadas, while oil that's too hot burns them quickly. 5. Not sealing the edges properly: This can lead to the filling leaking out.
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Bake at 375°F (190°C) for 15-20 minutes, or until golden, after brushing with an egg wash.
What if I don't have fresh passion fruit?
You can use frozen passion fruit pulp, often found in the frozen fruit section of grocery stores.
MORE TO KNOW
Achieving the perfect empanada dough is key. The cold butter and ice water are crucial for creating a flaky crust. Avoid overworking the dough, as this can lead to a tough texture. When sealing the empanadas, pressing firmly with a fork not only creates a decorative edge but also ensures the filling stays securely inside during frying. If you prefer a less traditional approach, these empanadas can also be baked at 375°F (190°C) for 15-20 minutes, or until golden brown, after brushing them with an egg wash for a shiny finish.
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