DistributorsMain dishes · CRESPO KITCHEN
Crispy fish and mango roll
A baked white-fish roll with mango and pickled ginger.
25 min approx.1 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 spring-roll or egg-roll wrapper
- 1 ounce mild white fish, cut into strips
- 1 ounce thinly sliced mango wedges
- 1 tablespoon pickled ginger
- 1 tablespoon finely diced onion
- 1 tablespoon chopped bok choy
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon olive oil, or as needed to seal
- Mango chutney and prepared Calypso sauce for serving
Method
- Heat the oven to 450°F. Prepare the wrapper according to its package and lay it with one corner toward you.
- Place fish, mango, ginger, onion, bok choy, salt and pepper in the center. Fold up the bottom, tuck in the sides and roll, sealing with oil.
- Set seam-side down on a baking sheet. Bake about 10 minutes until crisp and the fish reaches 145°F.
- Serve with mango chutney and a few drops of Calypso sauce.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Danielle Allen, The Breadfruit, Phoenix, Arizona