In a large bowl, combine the flour, sugar, and salt. Add in the chilled butter and vegetable shortening, cutting them into the flour mixture until it resembles a coarse meal.

Add the apple cider vinegar and ice water. Stir gently until the dough almost comes together.

Turn the mixture out onto a floured board and knead until it comes together. Form it into a ball, flatten into a disc, wrap in plastic, and refrigerate for about 2 hours or overnight.

In a medium saucepan, combine mangoes, peaches, sugar, and cornstarch. Cook over medium heat until boiling, stirring constantly until the fruits soften and the mixture becomes a thick gel. Let it cool for a bit.

Allow the dough to sit at room temperature for about 5 minutes. Then, roll it out on a floured board to 1/4 inch thickness. Use a 3.5-inch cookie cutter to cut circles.

Place about a tablespoon of the fruit filling in the center of each dough circle. Fold the dough over and seal the edges.

Arrange the filled pies on a parchment-lined baking sheet and chill in the fridge while you prepare the oil.

Fill a heavy-bottomed saucepan with shortening and heat it to 365°F over medium heat.

Gently place 3-4 pies into the hot oil. Fry them until they turn lightly golden, about 2-3 minutes. Drain on paper towels and repeat with the remaining pies.

Dust warm pies with powdered sugar and serve them right away for a delicious treat.