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! 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.
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.