For the Mango Empanadas: Preheat oven to 450 degrees.
In a large non-stick skillet heat olive oil over medium heat, add onion and cook for about 6 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds. Add ground beef and cook until no longer pink, about 8 minutes. Add tomato paste, cumin, cinnamon, cayenne and canned tomatoes, simmer for about 10 minutes until thickened.
Transfer beef mixture to large bowl. Gently mix in olives, cheese and diced mango.
Unwrap and unroll each piece of pie dough, divide each into 4 sections. Place approximately ¼ cup filling on bottom third of each piece. Fold dough over filling and crimp edges closed using fingers or fork.
Whisk egg and 1 tablespoon water in small bowl, brush egg wash over top of each empanada. Pierce top of empanadas with fork to allow steam to escape.
Bake for about 40 minutes until golden brown. Serve warm or at room temperature with mango chimichurri.
For the Mango Chimichurri: Combine all ingredients in a blender or food processor. Pulse until combined. Add salt and pepper to taste.
Each serving (1 empanada with 2 tablespoons chimichurri sauce) contains 254 calories, 20g carbohydrate (7% Daily Value), 1g fiber (4% Daily Value), 6g protein (12% Daily Value), 16g fat (25% Daily Value), 6g saturated fat (28% Daily Value), 32mg cholesterol (11% Daily Value), 229mg sodium (9% Daily Value), and 240mg potassium (7% Daily Value), 22mg vitamin C (37% Daily Value), 1003 IU vitamin A (20% Daily Value), 50mg calcium (5% Daily Value), 1.04mg iron (6% Daily Value)