1For the mango dip: Cut the mango into small pieces. Mix with the lime zest, a few drops of lime juice, coriander, chopped mint and a little olive oil. Puree with a stick blender. Season with salt to taste and stir. Place in refrigerator until time to serve.
2For the filling: In a pan place some olive oil and saute the chopped onion and curry. Cook until the onions soften. Add the chopped garlic and ginger.
3Add the diced carrot and cook for about 5 minutes. Add the peas and rice and continue to cook. Season with salt to taste.
4Add the spinach, chopped pistachios and coconut. Mix well and remove from heat.
5Fill a bowl with water and soak the rice sheets one by one, until soft (do not soak too long or sheets will turn brittle).
6Spoon filling in the center of rice sheet, fold over to make a triangle and seal edges with a little water. Repeat procedure with the remaining sheets.
7Place the samosas on a baking sheet, greased with olive oil and brush tops with olive oil.
8Bake in a preheated oven at 400°F for about 15 minutes or until tops are slightly toasted. Serve hot with the mango dip.