Mango Pockets with Cinnamon Cream
This delectable fritter was a happy accident. My friend (and loyal assistant) Valeria suggested I prepare a mango ravioli for this book. She envisioned a dough made with mango puree, but I misunderstood and made a mango filling. This miscommunication, coupled with my obsession with the very versatile wonton wrapper, brought a new dessert to life!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a wonton wrapper on a work surface, and spoon 3 or 4 small pieces of mango onto the center. Brush the edges of the wonton with a little of the beaten egg. Fold in half on the diagonal. Then fold all the corners in so they touch, to resemble a small pouch, pressing on the edges to seal. Repeat with the remaining wonton wrappers and mango.
Step 2
Pour enough oil into a medium saucepan to reach halfway up the sides of the pan. Heat the oil to 350°F.
Step 3
Stir the 2/3 cup sugar and 2 teaspoons of the cinnamon together on a baking sheet.
Step 4
Working in batches, fry the mango pockets in the hot oil for 4 minutes, or until crisp and golden brown. Transfer them to paper towels to drain. Then, while the mango pockets are still warm, transfer them to the baking sheet and toss them in the cinnamon sugar to coat.
Step 5
Combine the cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon cinnamon in a medium bowl and whisk to form soft peaks.
Step 6
Serve the mango pockets with the cinnamon cream for dipping.
