Saavi Ki Savaari Easy & Healthy Recipes, Beverages, Food Articles
Mango and Cream Cheese Turon is a delicious twist on our classic lumpia dessert. Perfectly sweet, crispy, and creamy, it’s a tasty fruit treat that’s sure to be a hit!
I’ve been trying, like, forever, to introduce G to the Filipino cuisine but without success. If I had a nickel for every time something akin to terror flits through his big blue eyes when I offer him a bite of my frog legs, chicken feet, and pig jowls, I’ll be by now driving a Ferrari.
But although the dude seldom steps beyond his comfort food of steak and potatoes, he has developed a deep love for banana turon. He would hover around me when I fry these dessert spring rolls and would easily polish half a dozen straight off the pan.
Yesterday, however, he was craving for some but we didn’t have any saba bananas on hand. He looked so disappointed that I had to be resourceful.
I spied two perfectly ripe Philippine mangoes on the counter and a block of cream cheese in the fridge and had a brilliant light bulb moment! The mango and cream cheese turon turned out so good; they didn’t even make it to the table.
How to wrap spring rolls
- On a clean, flat work surface, lay a wrapper in a diamond shape with one corner facing you.
- Roll a slice of mango in sugar and arrange horizontally about 2 inches from the bottom corner of the wrapper. Place a strip of cream cheese lengthwise on top of the mango.
- Fold the bottom corner over the filling and then fold in sides. Starting at the bottom, roll up the wrapper to form a tight log around the filling.
- Lightly wet the top corner of the wrapper with water and press to seal.
Cooking tips
- For the best texture and taste, use Manila mangoes and choose ones that are ripe but still firm.
- Thaw the lumpia wrappers and carefully peel apart. While working, cover the remaining wrappers with a damp kitchen or paper towel to keep from drying out.
- Use oil with high smoke points such as canola or corn oil for frying. Use enough oil to cover the turon rolls fully.
- Maintain temperature at 350 F to 375 F. If too low, the lumpia will absorb a lot more grease. If too high, the wrappers will burn before fully cooked.
- Drain on a metal colander or wire rack and not on paper towels as they’ll stick.
How to serve
- Mango cream cheese spring rolls are delicious as a snack or dessert. Serve with ice cream or coconut caramel sauce for an amazing sweet treat!
- They’re best eaten freshly cooked as they tend to lose crispness over time.
- To keep from getting soggy, store the fried turon uncovered.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Mango and Cream Cheese Turon
Ingredients
- 2 ripe but firm Philippine mangoes
- 1/2 cup sugar
- 12 spring roll wrappers
- 4 ounces cream cheese, cut into 1/2-inch thick strips
- canola oil
Instructions
-
Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into 3.
-
Separate spring roll wrappers into individual sheets. Cover with a damp paper or kitchen towel.
-
On a clean, flat work surface, lay a wrapper in a diamond shape with one corner facing you.
-
Roll a slice of mango in sugar and arrange horizontally about 2 inches from the bottom corner of the wrapper.
-
Place a strip of cream cheese lengthwise on top of the mango.
-
Fold the bottom corner over the filling and then fold in sides.
-
Starting at the bottom, roll up the wrapper to form a tight log around the filling. Lightly wet the top corner of the wrapper with water and press to seal.
-
In a skillet over medium heat, heat about 1 inch deep of oil to 350 F.
-
Roll sealed spring rolls in sugar and place in a single layer, seam-side down, in the oil. Fry for about 2 to 3 minutes on each side or golden brown and crisp.
-
With tongs, remove from pan and drain in a metal colander or wire rack. Serve immediately.
