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.
- 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!
- 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
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.