Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.

Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.

Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.

Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400 degrees for 12 minutes or until golden.

Serve warm with chutney sauce. S: 30 appetizers (serving size: 1 triangle and 1-1/2 teaspoons sauce).

Fat 3g (sat 1g, mono 1.1g, poly 0.6g); Carb 9.9g; Fiber 0.1g; Chol 9mg; Iron 0.7mg; Sodium 106mg; Calc 13mg