1. Slice the mango into 1/2-inch slivers. Working one at a time, place a wonton wrapper on a plate and smear a bit of the creamed honey just below the half-way point. Place two small slivers of mango on top of the honey.

2. Dot the sides and top of the wrapper with a bit of the egg wash. Roll from the bottom up about half-way. Fold the sides in and press down lightly. Fold the top down to cover the side "flaps," making a small envelope. Repeat until you've made as many as you'd like.

3. Heat the oil to 350F. You can test it by sticking corner of one of the rolls in. If it doesn’t bubble violently, it’s not quite ready. Once it's ready, drop the wontons into the oil. Don’t overcrowd them. When they’ve turned golden brown on one side, give them a quick turn to brown on the other. Then, remove them with a slotted spoon and let them drain on a paper towel.

4. Top with more honey or a bit of powdered sugar once they’ve cooled slightly.