In a small bowl, mix together cornstarch and sugar until well combined.

In a saucepan over medium heat, combine the canned peaches, ripe mango, sugar-cornstarch mixture, a dash of salt, and peach syrup. Stir gently and simmer for 3-5 minutes, or until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely.

Once the filling has cooled, lay out a puff pastry sheet on a clean, lightly floured surface. Use a sharp knife to cut the pastry into squares, approximately 4x4 inches each.

Place a generous scoop of the peach mango filling in the center of each square, then fold the pastry over to form a pocket. Press the edges firmly to seal, ensuring no filling escapes, and use a fork to crimp the edges for extra security.

After sealing all your Peach Mango Pocket Pies, place them on a baking sheet lined with parchment paper. Make sure they are spaced apart. Carefully transfer the baking sheet to the freezer and let the pies freeze for at least 6 hours or overnight.

When you’re ready to cook, pour enough oil into a deep pan to submerge the pies partially, about 2-3 inches deep. Heat the oil over medium heat.

Carefully add the frozen Peach Mango Pocket Pies into the hot oil, a few at a time, to avoid overcrowding. Fry them for 3-5 minutes on each side or until they turn golden brown and crispy.

Once done, transfer the pies to a plate lined with paper towels to absorb excess oil.

Allow the fried Peach Mango Pocket Pies to cool slightly before serving. They are best enjoyed warm, showcasing their flaky crust and sweet filling.