In a small bowl, combine cornstarch and sugar, stirring to blend well.

In a medium saucepan over medium heat, mix canned peaches, ripe mango pieces, the sugar-cornstarch blend, salt, and peach syrup. Cook until it simmers and thickens, about 3-5 minutes.

Remove from heat and let it cool to room temperature.

On a lightly floured surface, roll out your puff pastry sheet until about 1/8 inch thick.

Use a sharp knife or cutter to divide the pastry into squares of approximately 4-5 inches.

Scoop a generous spoonful of the cooled filling onto each pastry square, leaving about a half-inch perimeter for sealing.

Fold each square over to form a pocket, pressing the edges to seal. Crimp with a fork for extra security.

Place the filled pies on a parchment-lined baking sheet and freeze for at least 6 hours.

For frying, heat oil to 350°F and fry the pies for 3-5 minutes until golden brown.

For baking, preheat oven to 360°F, brush with egg wash, poke holes, and bake for 18-20 minutes.

Once cooked, let the pies cool slightly on a wire rack before serving.