These crispy wontons showcase the perfect harmony of golden, crispy exteriors embracing the distinct umami notes of tinapa complimented with a lovely and bright tomato-mango salsa.
Slice mangoes into small cubes.
Simply combine mangoes, tomatoes, calamansi juice and olive oil. Season with salt and pepper. Mix in cilantro and refrigerate while you make your wontons.
Flake the meat of the tinapang bangus. Make sure to remove the bones.
Cream softened cream cheese. Add in tinapa flakes, spring onions, garlic, red onions. Season with salt and pepper. Mix well.
Scoop out portions of this mixture into the wonton wrappers. Fold into triangles and secure with water.
Deep fry the wontons in a pot with cooking oil over high heat until golden brown. Once cooked, blot off excess oil in paper towels. Serve the wontons immediately.
Servings 0