Mango and Turon Cream Cheese is a delicious twist on our classic lumpia dessert. Perfectly sweet, crunchy and creamy, this is a delicious fruity treat that is sure to be a hit! However, he was craving some yesterday, but we didn’t have any saba bananas on hand. He looked so disappointed that I had to be resourceful.
I spotted two perfectly ripe Philippine mangoes on the counter and a block of cream cheese in the fridge and had a great light bulb! The mango and turon cream cheese turned out so well; they didn’t even get to the table.
How to wrap spring rolls
On a clean, flat work surface, place the wrapper in a diamond shape with one corner facing you.
Coat a mango slice in sugar and place 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 the sides. Starting at the bottom, roll the wrapper to form a tight log around the filling.
Lightly moisten the top corner of the package with water and press to close.
For the best texture and flavor, use mangoes and choose ones that are ripe but still firm.
Thaw the packages of lumps and carefully separate them. As you work, cover the remaining wrappers with a damp kitchen towel or paper towel to keep them from drying out.
Use an oil with a high smoke point, such as canola or corn oil, for frying. Use enough oil to completely cover the turon rollers.
Keep the temperature at 350 F to 375 F. If it is too low, the lumpia will absorb much more fat. If it is too high, the wrappers will burn before they are fully cooked.
Drain on a metal colander or wire rack and not on paper towels as it will stick.