mango cream cheese lumpia dessert — Mango Cream Cheese Dessert Lumpia is what I make when I want something sweet, crunchy, and a little bit extra without baking a whole cake. You know those days when guests are coming, or you just finished dinner and everyone suddenly wants dessert right now? Yep, this is my quick save. It tastes like a fruity cheesecake wrapped in a crispy shell, and it always disappears fast in my house. I also love it because it feels festive, even if you are just making it on a regular weeknight. Let me walk you through how I do it, in the simplest way possible.
Ingredient notes
This dessert is very forgiving, but a few ingredient details make a big difference. The goal is a creamy center that stays rich, plus a wrapper that fries up crisp and light. I usually make these when I have ripe mangoes sitting on the counter and I need to use them before they get too soft.
Here is what you will need, plus my little notes from experience:
- Mangoes: Use ripe but still firm mangoes. If they are super soft and juicy, they can leak and make the wrappers soggy.
- Cream cheese: Full fat cream cheese tastes best here. Let it sit at room temp for 15 to 20 minutes so it mixes smoothly.
- Sugar: White sugar is fine. If your mangoes are very sweet, you can cut it down.
- Vanilla: Optional, but it makes the filling smell like a bakery.
- Lumpia wrappers: Look for spring roll wrappers in the freezer section. Thaw them in the fridge overnight or on the counter for about an hour, covered with a towel so they do not dry out.
- Oil for frying: Neutral oil like canola or vegetable oil works well.
- Sealer: A simple flour and water paste, or beaten egg, to close the edges.
If you are into creamy Filipino desserts, you might also like something cold and kid friendly like mango float cups. I make those when I do not feel like frying anything.
One more small thing, please do not overfill. The first time I made this, I got excited and stuffed them like burritos. They burst in the oil and I learned my lesson fast.
How to make mango cream cheese spring rolls
Let us get into the fun part. Once you do a few pieces, the rolling becomes automatic. I usually set up a little station: filling bowl, chopped mango, wrappers, and a small dish of flour paste.
Mix the filling
In a bowl, mix softened cream cheese with sugar and a splash of vanilla. Stir until smooth. You do not need a mixer. A spoon works, just press out the lumps.
Then fold in small mango cubes. I like cubes instead of mashed mango because you get little juicy bites. If your mango is extra wet, pat it gently with paper towel before mixing.
Wrap them neatly
Lay one wrapper like a diamond. Put about 1 to 1 and a half tablespoons filling near the bottom. Fold the bottom corner over the filling, then fold in the sides, then roll up snug. Seal the top edge with flour paste or egg. Keep the wrapped pieces covered with a towel while you finish the batch so the wrappers stay flexible.
Fry until golden
Heat oil in a pan over medium heat. You want it hot enough so the lumpia sizzles right away, but not so hot that it browns instantly. Fry in batches and do not crowd the pan. Turn them so all sides get evenly golden. Drain on a rack or paper towels.
This is the moment where the kitchen smells like crispy pastry and sweet mango. It is honestly hard not to bite one immediately, but please be careful because the filling is lava hot.
When I am on a lumpia kick, I also like experimenting with other styles, even savory ones like this air fryer lumpiang shanghai. Different vibe, but same satisfying crunch.
And yes, I am saying it clearly because people ask: this is a Delicious Mango Cream Cheese Dessert Lumpia to Savor! The combo is simple, but it hits all the good notes.
“I brought these to a family potluck and the tray was empty in ten minutes. My aunt thought I bought them from a bakery. The creamy mango center is unreal.”
How to serve and store
These are best fresh. Like, just fried fresh. The wrapper stays crispy and the inside is creamy and warm. But you can still plan ahead, which is helpful if you are making them for a party.
Serving ideas I actually use:
- Dust lightly with powdered sugar right before serving
- Drizzle with condensed milk if you want it extra sweet
- Serve with a scoop of vanilla ice cream on the side
- Add a small bowl of sliced mangoes for a fresh bite
For storing, here is what works for me:
Short term: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350 F until crisp again. Microwaving makes the wrapper chewy, so I only do that if I do not care about crispiness.
Make ahead: You can assemble the rolls and freeze them before frying. Place them on a tray in a single layer until frozen, then transfer to a freezer bag. Fry from frozen on medium heat, just a bit longer, until golden and hot inside.
If you love creamy textures like this filling, you might also enjoy a comforting bowl dessert like creamy ginataang bilo bilo. Totally different, but it has that same cozy, rich feel.
And just to repeat it naturally because it is the star here: mango cream cheese lumpia dessert — Mango Cream Cheese Dessert Lumpia is one of those treats that tastes fancy but is honestly very doable.
More fruit recipes
If mango is your thing, welcome to the club. I go through phases where I buy way too many mangoes and then I start looking up all the ways to use them. This mango cream cheese lumpia dessert — Mango Cream Cheese Dessert Lumpia is my crunchy option, but I like to rotate with other fruit desserts depending on my mood.
When I want something creamy and chilled, I usually go for mango float styles. They are no bake, very beginner friendly, and they feel refreshing after a heavy meal. For coconut lovers, anything with creamy coconut milk is a yes in my book. And if you are cooking with kids, fruit desserts are an easy way to get them involved because they can help mix, layer, or assemble.
I also think this recipe is a nice “bridge dessert” for people who are not used to Filipino sweets. It is familiar enough because of the cream cheese, but still has that Pinoy snack vibe because of the lumpia wrapper and the frying.
And if you are serving a dessert table, having a mix of warm and cold options is smart. These crunchy rolls plus something creamy in cups is a great combo.
By the way, I still call this a Delicious Mango Cream Cheese Dessert Lumpia to Savor! because it is one of those snacks you keep reaching for even after you say you are full.
Quick tip
If you only remember one thing, let it be this: keep the filling thick and the mango pieces not too wet. If the filling is runny, it can leak and cause oil splatters. If your cream cheese feels too soft, chill the mixed filling for 15 to 30 minutes before wrapping. That little step makes rolling easier and helps the lumpia keep its shape.
Also, do a “test fry” with one piece first. That tells you if your oil is too hot, too cool, or if you need to seal the edges better. Small step, big payoff.
Common Questions
Can I use canned mangoes or frozen mango?
Yes. Just drain canned mango well and pat it dry. For frozen mango, thaw completely and blot with paper towels so it does not water down the filling.
Do I need to add sugar to the filling?
Not always. If your mangoes are very sweet, you can reduce the sugar or skip it. Taste the filling before wrapping.
What if I cannot find lumpia wrappers?
You can use spring roll wrappers from most Asian groceries. If you only find thicker wrappers, keep the oil medium so the wrapper cooks through without burning.
Can I bake these instead of frying?
You can, but they will not be as bubbly and crisp. Brush with oil and bake around 400 F until golden, flipping halfway. Air frying also works with a light oil spray.
How do I stop them from bursting while frying?
Do not overfill, roll snug, and seal well. Also fry at medium heat, since high heat can brown the outside too fast before the inside warms.
A sweet crunchy treat you will want again
If you have ripe mangoes and a block of cream cheese, you are already so close to making this snack happen. The crispy wrapper plus the creamy fruity center is the whole reason I keep coming back to this recipe, and I hope it becomes one of your favorites too. For another solid version and extra pointers, you can also check out Mango and Cream Cheese Turon – Kawaling Pinoy. Try it once, tweak it to your sweetness level, and do not be surprised when people ask for the recipe.
Mango Cream Cheese Spring Rolls
Ingredients
Filling
- 8 oz Cream cheese Full fat, softened at room temperature
- 1/4 cup Sugar Adjust if mangoes are very sweet
- 1 tsp Vanilla Optional for added flavor
- 2 cups Ripe mangoes, diced Use firm mangoes to avoid sogginess
Wrappers
- 10-12 pieces Lumpia wrappers Thawed from frozen section
- 1 tsp Flour For sealing edges
- 1-2 tbsp Water Mix with flour to make paste
Frying
- 2-3 cups Oil for frying Neutral oil like canola or vegetable
Instructions
Preparation
- In a bowl, mix softened cream cheese with sugar and vanilla until smooth.
- Fold in the diced mango cubes, ensuring they are well combined but not mashed.
Wrapping
- Lay one lumpia wrapper in a diamond shape and place about 1 to 1.5 tablespoons of filling near the bottom.
- Fold the bottom corner over the filling, then fold in the sides, and roll up snugly. Seal the top edge with the flour and water paste.
- Keep wrapped pieces covered with a towel to maintain flexibility.
Cooking
- Heat oil in a pan over medium heat until hot but not smoking.
- Fry the lumpia in batches without crowding the pan, turning them until golden brown on all sides.
- Drain on a rack or paper towels after frying.