mango & mirin purée, fire-roasted red pepper sauce

In a mixing bowl, combine cream cheese, diced mango, imitation crab meat, green onions, soy sauce, garlic powder, and grated ginger. Mix until well combined.

Make the Filling

Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the filling in the center of each wrapper. Moisten the edges with water, fold over to create a triangle, and press to seal.

Assemble the Rangoon

In a deep skillet, heat oil over medium-high heat. Fry the Rangoon in batches until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Rangoon

In a blender, combine blended fire-roasted red bell peppers, olive oil, apple cider vinegar, honey, and salt. Blend until smooth.

Prepare the Sauce

Serve the crispy mango crab Rangoon hot with the fire-roasted red pepper sauce on the side.

mango crab rangoon

Recipe information

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