Mango Wontons with lime sauce ... MMmmmmmm

• 2 large mangoes, 12 oz. each
• 2 tablespoons unsalted butter
• 2 tablespoons natural cane sugar
• 36 large wonton wrappers*
• peanut oil, for frying

Lime Sauce

• 1/2 cup sugar
• juice and grated zest of 2 limes
• 1/4 teaspoon dried chile flakes (optional)

Makes 36

To make the sauce, put the sugar, lime juice and zest, chile flakes (if using), and 1/2 cup of water in a medium saucepan and bring to a boil, stirring until the sugar has dissolved. Simmer for 7 minutes until syrupy. Cool and transfer to a serving bowl.

To make the wontons, slice the flesh off the mangoes and chop into 1/8 inch dice. Heat the butter and sugar in a wok or skillet and stir in the mango. Cook for 1 minute, then let cool. (Substitute strawberries or kiwi for equally awesome results.)

Put 1 tablespoon of the mango mixture at one corner of each wonton skin. Brush the edges with water, roll up and twist each end so you have a bonbon shape.

Fill a wok or saucepan 1/3 full of the oil and heat to 375° or until a small cube of bread turns golden brown in 30 seconds. Fry the wontons in batches of 6 for 1-2 minutes, bring the oil back to temperature between each batch. Drain on crumpled paper towels.

Serve immediately with the lime dipping sauce.

*packages vary, but contain about 40 large (4 inch) or 70 small (3 inch) wrappers. Leftovers can be frozen.