These sugar-coated fried appetizers are served with a refreshing mango-pineapple sauce.
- 1 ripe mango, seeded, peeled and cut up
- 1/4 cuppineapple juice
- 3 Tbsp.lime juice
- 1 Tbsp.granulated sugar
- 24 wonton wrappers (about 3-1/2x3-1/2-inch squares)
- 1 mediumbanana, peeled and cut into 24 slices
- 4 oz.milk chocolate bar, broken into 24 equal pieces
- Cooking oil for deep-fat frying
- Powdered sugar
- For the mango sauce, combine mango, pineapple juice, lime juice, and granulated sugar in a blender or food processor.
- Cover and blend or process until smooth. Spoon into a serving bowl, cover, and chill until serving time or up to 24 hours.
- For each wonton, lay a wonton wrapper on a work surface with a point toward you. Lay a banana slice and a chocolate piece on the lower half of the wonton wrapper.
- Brush edges of wonton wrapper with water. Fold the top point down to meet the bottom, forming a triangle. Gently press the edges together to seal. Set aside; cover with plastic wrap while filling remaining wonton wrappers.
- Repeat with remaining wonton wrappers, banana slices, and chocolate pieces. (At this point, filled wontons can be covered with plastic wrap and chilled up to 24 hours before frying.)
- Heat 3 inches of cooking oil in a deep-fryer or large saucepan to 365 degrees F. Fry wontons, 4 to 6 at a time, in hot oil for 2 to 3 minutes or until golden brown, turning occasionally to brown evenly. Use a slotted spoon to remove wontons from oil to paper towels to drain. Cool about 5 minutes.
- Sprinkle with powdered sugar and serve within 1 hour with mango sauce for dipping. Makes 24 wontons.
Hot Chocolate Banana Wontons
4/ 5Oleh Arbuzs Corps