Mango Pineapple Turnovers

Preheat oven to 350°F/ 177°C.

In a bowl, combine hotcake mix and water. Mix until it becomes dough.

Roll out dough into thin sheet. Cut into squares using a cookie cutter.

Put a little of the filling at the center of the dough. Fold in half then seal edges with the fingers or using the tines of the fork.

Transfer to baking sheets, brush with eggwash and bake for 20 minutes or until brown.

Brush with mango syrup and roll in sugar.