Tropical Wontons with Mango Sauce

Preheat oven to 400°F. For wontons, combine cream cheese and 1/4 cup of the sugar in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Peel gingerroot with Utility Knife. Grate gingerroot using Microplane® Adjustable Fine Grater; measure 2 teaspoons using Easy Adjustable Measuring Spoon. Peel and slice mango using Utility Knife or Santoku Knife; dice mango slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Drain pineapple. Add pineapple and gingerroot to batter bowl and mix well.
Arrange half of the wonton wrappers in a single layer on Cutting Board. Brush edges of each wonton with water using Chef's Silicone Basting Brush. Spoon about 2 teaspoons of filling onto center of each wonton. Fold diagonally to form a triangle; gently press edges to seal and place on Large Bar Pan. Repeat with remaining wonton wrappers and filling. Place 2 teaspoons oil in (1-cup) Prep Bowl. Mix cinnamon and remaining 1 teaspoon sugar in another Prep Bowl. Lightly brush wontons with oil using basting brush. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven to Stackable Cooling Rack.
Meanwhile, for mango sauce, chop reserved mango and mint with Food Chopper; place into Easy Read Measuring Cup. Juice lime to measure 2 tablespoons juice. Add juice and sugar to mango mixture; mix well. Serve wontons with sauce.

Ingredient :

Wontons
4 oz (125 g) reduced-fat cream cheese (Neufchâtel), softened
1/4 cup (50 mL) plus 1 tsp (5 mL) sugar, divided
1 2-in (5-cm) piece peeled fresh gingerroot, finely grated
1 large mango (about 1 pound/500 g), divided
1 can (8 oz/250 mL) crushed pineapple in juice, drained
24 square wonton wrappers
2 tsp (10 mL) vegetable oil
1/2 tsp (2 mL) ground cinnamon
Mango Sauce
2 tsp (10 mL) chopped fresh mint leaves
1 lime
2 tbsp (30 mL) sugar
Remaining mango from wontons
Frosted Mint Leaves (optional)