Mix Sour cream, chopped tomato, red onion, red bell pepper, cilantro, salt, cayenne pepper, and cumin. Blend and refrigerate.
Flatten the dough on a lightly floured surface. Divide tiny tortillas into 4-1/2-inch cups.
Fill and seal tortillas with filling. Process the remaining patties.
Chill patties for 3–6 hours in a large zip-top bag. Medium-heat 2 cups of oil in a pot. Flip 4 patties every 5–7 minutes.
Place patties on parchment paper. Sour cream garnish. Serve with mango salsa.