I’ve been trying, like, forever, to introduce G to the pleasures of Filipino cuisine 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 strong partiality to banana turon. He would literally hover around me when I fry these springrolls and would easily polish half a dozen straight off the pan. Imagine his disappointment when he had a craving this afternoon and I didn’t have any saba bananas. Think, Lalaine, think. Two ripe Philippine mangoes on the counter + a block of cream cheese in the fridge + a resourceful cook in the kitchen = a new twist on a classic. These mango and cream cheese turon were so good, they didn’t even make it to the table. Yay!
- 2 ripe but firm Philippine mangoes
- ½ cup sugar
- 12 springroll wrappers
- 4 ounces cream cheese, cut into ½-inch thick strips
- Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into 3. Roll each slice in sugar.
- Separate springroll wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Arrange 1 mango slice in the middle of diamond and place cream cheese slice lengthwise on top of mango slice. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper to completely seal. Roll sealed springrolls in sugar. Repeat with the remaining mangoes.
- In a skillet over medium heat, add about 1-inch deep of oil. Add springrolls seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until golden brown and crisp.