These simple pastries are filled with a tangy mixture of cream cheese, gingerroot and mango, then served with a delightful mango-lime dipping sauce.
Preheat oven to 400°F. For wontons, combine cream cheese and 1/4 cup of the sugar in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Peel gingerroot with Utility Knife. Grate gingerroot using Microplane® Adjustable Fine Grater; measure 2 teaspoons using Easy Adjustable Measuring Spoon. Peel and slice mango using Utility Knife or Santoku Knife; dice mango slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Drain pineapple. Add pineapple and gingerroot to batter bowl and mix well.
Arrange half of the wonton wrappers in a single layer on Cutting Board. Brush edges of each wonton with water using Chef's Silicone Basting Brush. Spoon about 2 teaspoons of filling onto center of each wonton. Fold diagonally to form a triangle; gently press edges to seal and place on Large Bar Pan. Repeat with remaining wonton wrappers and filling. Place 2 teaspoons oil in (1-cup) Prep Bowl. Mix cinnamon and remaining 1 teaspoon sugar in another Prep Bowl. Lightly brush wontons with oil using basting brush. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven to Stackable Cooling Rack.
Meanwhile, for mango sauce, chop reserved mango and mint with Food Chopper; place into Easy Read Measuring Cup. Juice lime to measure 2 tablespoons juice. Add juice and sugar to mango mixture; mix well. Serve wontons with sauce.
U.S. Nutrients per serving: Calories 140, Total Fat 3 g, Saturated Fat 1.5 g,Cholesterol 10 mg, Carbohydrate 25 g, Protein 3 g, Sodium 135 mg, Fiber 1 g
Frosted Mint Leaves: Choose unblemished, unwilted mint leaves, Brush leaves lightly with light corn syrup using Chef's Silcone Basting Brush. Sprinkle with sugar. Allow to dry.
These wontons taste best if they're baked just until the edges of the wontons start to turn golden brown.
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