Peach Mango Turon

Ingredients

• 825 g canned peaches, drained (reserve the syrup), sliced
• 1 kg ripe mangoes, sliced
• 1 cup sugar
• pinch of salt
• 1/8 cup cassava starch (or cornstarch)
• lumpia wrappers
• oil, for frying

Optional glaze & dust

• condensed milk
• powdered sugar

Directions

• Slice the drained peaches and the ripe mangoes into strips (keep the reserved peach syrup).
• In a pan over low-medium heat, combine the fruit with the sugar and the reserved peach syrup. Stir gently so the fruit stays in pieces.
• Simmer until the fruit releases its liquid and softens.
• Mix the cassava starch with a little of the syrup to make a slurry, stir it in, and keep simmering, stirring now and then, until the filling thickens.
• Stir in a pinch of salt to balance the sweetness, then let the filling cool.
• Spoon the filling onto a lumpia wrapper, fold in the sides, and roll up tightly, sealing the edge with a dab of water.
• Deep-fry in hot oil until golden and crisp, then drain.
• Optional: drizzle with condensed milk and dust with powdered sugar before serving.

Method transcribed and cleaned up from Nina Bacani on Instagram (her video is in Tagalog).