Ingredients
1 large mango (1 pound), pitted, peeled, and cut into 1/4-inch dice
1/2 pint raspberries (about 1 1/2 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
Preparation
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.
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.
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.
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.
