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Fresh Mango Dumplings Two Ways
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5 from 1 vote

Fresh Mango Dumplings - Two Ways

Try to use preservative-free gow gee wrappers for this recipe. Mint on the crisp version is optional, but a nice colour contrast. Cups can be pre-made upto 3 days ahead and stored in an air-tight container then filled when ready to serve. Steamed dumplings should be consumed straight away.


For the Fresh Mango Dumplings / Wontons:

  • 16 gow gee wrappers
  • 400 g (1 fresh) mango, peeled and diced finely

For the Lime Syrup:

  • 1 lime, juiced
  • 1 tbsp coconut milk

To serve:

  • 2-3 tbsp shredded coconut
  • a few small mint leaves


To make the Fresh Mango Dumplings (steamed):

  • Place a gow gee pastry round in the palm of your hand and brush edges with some fresh water.
  • Place a heaped teaspoon of diced mango flesh in the middle of the round and fold the pastry as you would a taco, in half.
  • Stick the water-brushed pastry together tightly, keeping the mango inside.
  • Now working from one end of the dumpling to another gather the sealed pastry ridge to crimp up.
  • Repeat with remaning dumplings.
  • Steam dumplings in a paper-lined steamer for 3 or so minutes for the pastry to cook.
  • Serve warm with a side of the Lime Syrup and some shredded coconut.

To make the Fresh Mango Wontons (baked):

  • Place gow gee pastry rounds snugly into a small 12-hole muffin tin. Fill with pie weights or dried lentils.
  • Bake in a preheated oven for 5 minutes or until the wrappers are starting to turn a rich golden colour.
  • Remove from oven, tip out the weights and set aside to cool.
  • Once cooled, fill the pastries with finely diced mango flesh, drizzle with lime syrup and sprinkle over with coconut.

For the Lime Syrup:

  • Place lime juice and coconut milk in a small pan, bring to the boil over medium low heat.
  • Reduce heat to low and cook for a further 5 minutes of so, until the juice has thickened into a syrupy consistency.
  • Remove from heat and set aside to cool.
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