Individual Mango-Raspberry Pies


These fruit-filled hand pies have a phyllo-dough crust.


  • 1 large mango (1 pound), pitted, peeled, and cut into ¼-inch dice

  • ½ pint raspberries (about 1 ½ cups)

  • 7 tablespoons sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon fresh lemon juice

  • 1 one-pound package phyllo dough, cut into an 8-by-8-inch square

  • Butter-flavored vegetable spray


  1. Heat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. Place mango, raspberries, 1 tablespoon sugar, cornstarch, and lemon juice in a medium bowl; toss well to combine.

  2. Place 1 sheet of phyllo, with a point facing you, on a work surface. Spray entire surface with vegetable spray; sprinkle with 1/2 teaspoon sugar. Repeat this process with 3 more sheets of phyllo, layering them on top of the first.

  3. Place 2 heaping tablespoons of fruit mixture a third of the way from the bottom point of prepared phyllo. Fold left and right points over filling, overlapping by 1 inch. Fold bottom point up, enclosing the filling. Loosely roll up to form a cylindrical shape 5 inches long. Transfer to prepared baking sheet seam side down; cover with a damp paper towel. Repeat filling and rolling process until all the phyllo and fruit are used up. Spray tops and sides of pies with vegetable spray; sprinkle with remaining 2 teaspoons sugar.

  4. Bake until deep golden brown, about 25 minutes, turning the baking sheet once halfway through. Slide parchment and pies onto a wire rack to cool slightly. Serve pies warm or at room temperature.

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