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.