Mango Wontons with Raspberry Sauce Recipe

These crisp, golden parcels filled with meltingly sweet, hot mango are perfect for a casual supper or a sophisticated dinner. The sweet raspberry sauce looks stunning drizzled over the wontons and tastes even better. Serve any extra sauce in a bowl. This also tastes good with apricot sauce. Simply poach ready-to-eat dried apricots in water or apple juice until soft, then blitz in a blender.

To check that a mango is ripe, cup it gently in your hand and give it a sniff. A ripe mango will yield to the touch and smell fragrant. Slightly unripe mangoes will ripen if placed in a paper bag with a banana for a day or two.

Ingredients: (Serves 4)

2 firm, ripe mangoes
24 fresh wonton wrappers (approximately 7.5 cm/3 inches square)
Oil, for deep-frying
Icing (confectioners') sugar, to dust

For the sauce:

400 g/14 oz/3½ cups raspberries
45 ml/3 tablespoons icing (confectioners') sugar
A squeeze of lemon juice

Method:

First make the sauce. Place the raspberries and icing sugar in a food processor and blend until smooth.

Press the raspberry puree through a sieve (strainer) to remove the seeds, then stir a squeeze of lemon juice into the sauce. Cover and place in the refrigerator until ready to serve.

Peel the mangoes, then carefully slice the flesh away from one side of the flat stone (pit). Repeat on the second side, then trim off any remaining flesh from around the stone. Cut the mango flesh into 1 cm/½ inch dice.

Lay 12 wonton wrappers on a clean work surface and place 10 ml/2 teaspoons of the chopped mango in the center of each one. Brush the edges with water and top with the remaining wonton wrappers. Press the edges to seal.

Heat the oil in a wok to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds. Deep-fry the wontons, 2-3 at a time, for about 2 minutes, or until crisp and golden.

Remove the cooked wontons from the oil using a slotted spoon and drain on kitchen paper. Dust with icing sugar and serve on individual plates drizzled with the raspberry sauce.
[source www.asianonlinerecipes.com]