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vegan empanadas

Sunshine Mango Empanadas

Nothing brings us more excitement than having empanadas. Combine that with a sweet and tangy mango lime filling? You get these Sunshine Mango Empanadas!
Prep Time 1 hr 15 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine Mexican
Servings 30 empanadas


Mango Lime Jam

  • 1 ½ cup frozen mango
  • 5 limes zest and juice
  • 1 cup sugar

Empanada Dough

  • 4 cups flour
  • 2 cups vegan shortening
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup soy milk
  • 1 flax egg
  • 1-2 tbs melted butter for wash


Mango Lime Jam

  • Heat a pot on medium high
  • Add the mango, sugar, and lime juice
  • Stir constantly until mango is thawed and broken down. You want the sugar fully dissolved
  • Mix in the lime zest and let the mixture sit on low to thicken
  • Once the jam is thick, let it cool to room temperature in a glass jar, uncovered. Then, seal the jar and place upside down to create a vacuum
  • Set aside until ready for use

Empanada Assembly

  • Mix all the dry ingredients together in a large bowl, then add the egg
  • Gradually add the milk to the dry ingredients, mixing well until the dough is soft and not sticky
  • Preheat the oven to 350º F.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes
  • Roll portions of dough into small balls and flatten really well (you can use a tortilla press, the bottom of a plate, or a rolling pin)
  • Take the jar of mango jam and scoop a portion into a bowl. Add a spoonful of flour and mix
  • Spread a small spoonful of jam into the center of one flattened circle
  • Fold one side of the circle over to the other side and press down on the edges, keeping the jam inside
  • Seal the edges using your favorite technique (fork, repulgue, etc)
  • Spread out empanadas on a lined baking sheet, fitting about 6-8 total
  • Brush some better on the top of each empanada, and put in the oven for 15 minutes or until golden and just crisp on the outside


  • The traditional recipe I adapted this from calls for beer in the batter, but I didn't have any on hand. If you make empanadas this way, go for it, you don't have to omit anything from this one. 
  • The jam is very sweet and very tart — you don't have to include the lime but it helps balance the flavor. You can also cut the level of sugar down to your preference (the natural sweetness of the mango should still shine).
  • I rarely ever make anything that requires folding and sealing, so I'm no expert and can't successfully repulgue. There's nothing wrong with using a fork! I like the pinching method, because it makes these empanadas look like sunshine (hence the name). But take this opportunity to practice sealing, or just go with the tried and true methods — it'll taste delicious either way!
Keyword empanada, mango, mexican pastry, mexican sweet bread, pasteles, pastry, sweet, vegan baking