My husband is a gadget-head. He loves all kinds of gadgets, whether they are located in the garage or the kitchen. So when we came across a stainless “cream whipper” in a kitchen where we’re staying, he had to play with it. My job was finding a good recipe that uses whipped cream.
We both had a ball with this one. The dessert was a huge success — easy, elegant, and fruity. Barry got to play with the gadget, the dollops of whipped cream were beautiful, and the thing didn’t explode (they can, you know). And if you don’t have the gadget, you can whip a half pint of cream in a bowl, or even use a can of Redi-Whip.
8 wonton wrappers
2 T butter, melted
2 t sugar
Preheat the oven to 425 F. Place the wonton wrappers on a baking sheet lined with parchment paper and bake until golden, about 3 minutes. Remove from oven and brush with butter immediately. Sprinkle each wrapper with sugar and set aside to cool.
Combine the following:
2 mangoes, peeled, seeded, and finely diced
1/4 t ginger, grated
2 T sugar
When the wontons are cool, assemble each Napoleon on a pretty plate. Place a wrapper on the plate and top it with 2 T mango mixture. Put a dollop of whipped cream on it, and then put another wrapper. Top that with 2 T mango. Drizzle with a teaspoon of rum or orange liqueur (optional). Top with more whipped cream and serve immediately.
2 C whipped cream