Cut mangos in half lengthwise along flat edges of center seeds and discard the seeds.

Carefully scoop out the mango fruit with a spoon, taking care not to cut through the skins, leaving about 1/4-inch of fruit attached.

Place the mango skins on a serving dish and set aside.

Finely chop the scooped-out mango fruit and set aside.

Heat a large skillet on medium-high heat.

Add the prepared sofrito base and tomato paste to the skillet.

Cook for 3 minutes, stirring occasionally.

Add the lean ground beef and chopped ham to the skillet.

Cook for 10 minutes, or until the meat is cooked through, stirring occasionally.

Gently stir in the chopped mango fruit.

Cook for 5 minutes, or until heated through, stirring occasionally.

Fill the mango skins evenly with the meat mixture, using about 1 cup of the meat mixture for each skin.

Top with sour cream just before serving.