Tropical Wontons with Mango Sauce


YUMMMM! These are so damn good! If you've never worked with wonton wrappers before I promise you- they are super easy to work with and get GREAT deep-fried "tasting" results just from baking... You can find them in the produce section of your local grocery store :D
4 oz. (125 g) reduced-fat cream cheese, softened
1/4 cup sugar plus 1 tsp., divided
1 2-in. piece peeled fresh gingerroot, finely grated
1 large mango, divided
1 cup (250 mL) canned crushed pineapple in juice, drained
24 square wonton wrappers
2 tsp. vegetable oil
1/2 tsp. ground cinnamon

Mango Sauce
2 tsp. chopped fresh mint leaves
1 lime
2 tbs. sugar
Remaining mango from wontons

1. Preheat oven to 400 degrees. Combine cream cheese, 1/4 cup of the sugar in a mixing bowl and mix well. Peel gingerroot with a spoon and grate ginger to measure 2 tsp. Peel and slice mango and dice slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Add pineapple and ginger to the bowl and mix well
2. Arrange half of the wonton wrappers in a single layer on a large cutting board. Brush edges of each wonton with water using a pastry brush or basting brush. Spoon about 2 tsp. filling onto center of each wonton.
Fold diagonally to form a triangle; gently press edges to seal and place on a large cookie sheet or bar pan. Repeat with remaining wonton wrappers and filling.
Place 2 tsp. oil in a small bowl. Mix cinnamon and remaining 1 tsp. sugar in another small bowl. Lightly brush wontons with oil. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven and place on cooling rack.
 3. Chop reserved mango and mint and place into a small bowl. Juice lime to measure 2 Tbs. juice. Add juice and sugar; mix well. Serve with wontons.


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