Instructions: For dipping sauce: Place mango, ginger, brown sugar and lemon juice in blender. Blend until smooth. Refrigerate until ready to use. (Sauce can be refrigerated up to 2 days, frozen up to 6 months.)

For filling: Combine chocolate, nuts and ginger in a bowl. Mix well. Add cream cheese, sugar and cinnamon. Mix well.

For wontons: Place wonton wrapper on work surface. Place about 1 teaspoon filling in center of wrapper. Using fingers, lightly moisten wrapper edges with water. Fold sides of wrapper over filling to form triangle. Gently press to seal. Bring two corners on longest end of triangle together and pinch well.

Repeat with remaining wrappers.

Heat about 4 inches oil in heavy saucepan over high heat until oil reaches 350 degrees. Add about 5 wontons, or as many as will fit, and cook until golden, 3 to 4 minutes. Drain on paper towels and dust with confectioners sugar. Serve warm with dipping sauce.

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