Mango Rolls with Butterfly Pea Passion Fruit Icing

Ingredients

• large vegan wonton wrappers (Use enough wrappers for the desired number of rolls; quantity is not specified in the source.)
• 3 fresh mangoes (Diced; edible flesh only.)
• 0.333 cup water
• 0.333 cup sweetened condensed coconut milk
• 0.333 cup coconut sugar
• 0.25 tsp ground cardamom
• 6 fresh mint leaves (Finely chopped.)
• 1 lime juice (Juice of 1 lime.)
• 1 tbsp tapioca starch
• frying oil (For deep-frying; heat to 375°F. Amount is not specified in the source.)
• 1 cup powdered sugar
• 1 tbsp passion fruit juice (The source says passion fruit may be replaced with lime juice. Frozen passion fruit cubes may be thawed before mixing.)
• 1.25 tsp butterfly pea flower powder (The source gives a range of 1–1.5 tsp; use according to the desired color. Estimated nutrition is negligible.)

Steps

1. 1

   Add the diced mangoes, water, sweetened condensed coconut milk, coconut sugar, and ground cardamom to a small pot.

2. 2

   Cook the mango mixture over low heat for 15–20 minutes, stirring frequently, until most of the water has cooked out. The filling will thicken further when the tapioca starch is added.

3. 3

   Remove the pot from the heat. Add the chopped mint, lime juice, and tapioca starch, then stir thoroughly until combined and thickened. Set the mango filling aside to cool slightly.

4. 4

   Heat enough frying oil for deep-frying to 375°F (190°C). Use a thermometer to maintain the temperature between batches.

5. 5

   Set up a flat work surface with the wonton wrappers, a small bowl of water, and a pastry brush.

6. 6

   Place a wonton wrapper on the work surface. Spoon a heaping spoonful of mango filling into one corner of the wrapper, keeping the filling away from the edges.

7. 7

   Fold in the two side corners, then roll the wrapper from the top corner closest to you toward the bottom corner. Brush the edges with water as needed to seal the roll securely.

8. 8

   Continue filling and rolling the remaining wrappers, working carefully so the mango filling does not break through the wrappers.

9. 9

   Fry the mango rolls in small batches in the 375°F oil until crisp and golden. Avoid overcrowding the pot, which can lower the oil temperature.

10. 10

    Prepare the icing by mixing the powdered sugar, passion fruit juice, and butterfly pea flower powder until smooth and evenly colored. If using frozen passion fruit cubes, let them melt first, then mix them with the powdered sugar and butterfly pea flower powder. Lime juice may be used instead of passion fruit juice.

11. 11

    Serve the crisp mango rolls with the butterfly pea passion fruit icing.

Notes

The source does not specify the number of wonton wrappers or the amount of frying oil. Fry in small batches and serve with the icing. The icing can use passion fruit or lime juice; frozen passion fruit cubes should be thawed before mixing.

Nutrition per serving

• dessert
• vegan
• fried
• fruit dessert
• plant-based
• party food
• crisp
• sweet snack