Mango & Coconut Lumpia

8 lumpia wrappers
1 mango, sliced into strips
1 cup macapuno*
canola oil
sesame seeds (optional)

Heat about 3 inches of oil in a deep pan. Meanwhile, dampen the outer edges of the wrapper with water.

mango & coconut lumpia

Place 2 slices of mango and about 1/4 cup of macapuno towards the bottom of the wrapper (optional: sprinkle with sesame seeds.

mango & coconut lumpia

Then roll them egg roll style-bottom towards the middle, then fold in each side, then fold the top triangle down to cover.

mango & coconut lumpia

Place the wrapped lumpia on bottom half of a second wrapper and repeat.


Set aside. Repeat until all of the wrappers are filled. Fry until crisp and golden brown. I used my Fissler pressure skillet which in addition to being a pressure cooker is the best pan I’ve ever fried in.

mango & coconut lumpia

Drain on a paper towel lined plate then serve.


Yield: 4 lumpia

*Most often found jarred, it is a type of coconut that is grown in the Philippines. I’ve seen it labeled as “string coconut”. It normally comes in a sort of thick syrup/jelly.

My thoughts:

I’ve mostly had savory lumpia but I have had some sweet banana a mango lumpia in the past (I’ve also heard the sweet ones referred to as turon)that was pretty good. While I love mango, I am not a big banana eater so I never made them but I kept the idea in the back of my mind. Recently I came across a jar of macapuno and I knew what I had to make: mango and coconut lumpia. They are so tasty and positively oozing delicious Keitt mango and coconut juices. They were also surprisingly quick to make, we spent only about 15 minutes on them from start to finish. Another great thing about making dessert lumpia is that while you want the filling to be hot, there is nothing in them (like egg or meat) that you wouldn’t want to eat raw so you really can take them out of the oil

I like to wrap my lumpia in two wrappers because they are less likely to fall apart and I think it makes them a little crunchier. The two layers sort of meld together when cooking so it isn’t noticeable.

Keitt mango


  1. looks delicious. i would definitely call this turon, though, not lumpia (lumpia only refers to the savory kind).

  2. eatingclubvancouver_js

    Wow, I love these mango and coconut lumpia! Or should I say mango and coconut turon?

  3. Sometimes Turon is made with banana and langka (jackfruit) also. Not sure what you think of langka, but it’s another tasty variation. Your version here with the mango and macapuno looks really good and I’m picturing it with some vanilla or mango ice cream on top!

  4. Susan from Food Blogga

    Is this the same as spring rolls?

  5. Lumpia are the Filipino version of spring rolls.

  6. Those look really delicious, Rachel. I’ve had only banana and coconut lumpia, but mango sounds so much better. With vanilla ice cream — yes, franmag. That’s what I’d like right now.

  7. Oh, that looks delicious.

    Be sure to enter my fall contest…

  8. I love the banana lumpia. I’ve never tried mango and macapuno though. We usually ate the macapuno in fruit salad or halo halo.

  9. Yumm. I grow cherries, apples and pears, perhaps I can experiment. Great dessert idea! Thanks

  10. Hi Rachel,

    I’m a mango fiend! Knowing my guy got the lumpia being Filipino spring rolls right on the first try gives me confidence: Can we sub spring roll wrappers (rice paper) for he lumpia/turon wrappers?

  11. mare: I think it would be worth a shot!

  12. Hi Rachel,

    What are lumpia/turon wrappers made of? They look like rice paper to me.

    Help me here, and we’ll willingly give them a try and report back!

  13. They are not rice paper wrappers. Lumpia wrappers are made from regular white flour.

  14. Ooh! I’ve never had sweet lumpia before. I really like the sound of it, though. And the looks 🙂

  15. Made these at the weekend – OMG! They were soooo delicious!