Combine diced canned peaches, ripe mango chunks, sugar, cornstarch, salt, and peach syrup in a saucepan. Cook over medium heat, stirring frequently, until thickened.

Roll out the puff pastry sheet and cut into preferred shapes. Scoop filling onto half of the pastry, fold over, and seal the edges.

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

For frying, heat oil to 350°F and fry for 3-5 minutes until golden brown. For baking, preheat oven to 360°F and bake for 18-20 minutes.

Cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or powdered sugar.