Mango and Cream Cheese Turon

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 tinolang frog legs, chicken feet arroz caldo, and sisig made with 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.

Ingredient notes

• Mangoes- For the optimum texture and taste, use Manila mangoes and choose ones that are ripe but still firm. Fruit not in season? You can substitute mango jam!
• Cream Cheese- block cream cheese works best for this recipe
• Lumpia wrappers- use spring roll wrappers, NOT eggroll wrappers
• Sugar- white granulated sugar to add sweetness
• Oil- high smoke point with neutral taste such as canola, grapeseed, avocado, or corn oil.

How to make mango cream cheese spring rolls

1. Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into thirds.
2. Separate spring roll wrappers into individual sheets and lay a wrapper in a diamond shape with one corner facing you on a flat working surface. Roll a slice of mango in sugar and arrange horizontally on the bottom corner of the wrapper. Place a strip of cream cheese lengthwise on top of the mango.
3. Fold the bottom corner over the filling and then fold in sides. Roll up the wrapper to form a tight log around the filling. Lightly wet the top corner of the wrapper with water to completely seal.
4. Roll sealed spring rolls in sugar when ready to fry as the sugar might melt and tear the wrapper over time.
5. Place in hot oil seam side down and fry for until golden brown and crisp. For the best results, use enough oil to cover the spring rolls. Do not overcrowd the pan and 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.
6. Remove from pan and drain in a metal colander or wire rack as they'll stick.

How to serve and store

• 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.