Chicken and Mango Wonton Cups are a great entree for a barbecue or even for Christmas lunch. Best of all, it can all be pre-prepared and put together just before serving.
Chicken and Mango Wonton Cups are truly satisfying and delicious, and I’m not just speaking for myself!
Even those people who have already tried this said that one cup isn’t enough because these taste divine!
This recipe is easy peasy. You don’t have to lend too much of your time on this!
In just 40 minutes, you’re already able to serve these cups to your family or your guests! They’ll be happy, I swear!
Chicken and Mango Wonton Cups
12
servings10
minutes30
minutes200
kcal40
minutesKeep the screen of your device on
Ingredients
2 Chicken breasts-skin off
1/4 cup Mayonnaise
1 Mango-peeled, de-seeded and chopped into 1cm pieces
3 Parsley-for garnishing (optional)
1/4 cup Sour cream
40 Wonton Wrappers
3 Shallots-chopped finely
Directions
- Grease a 12-hole mini muffin pan with canola oil.
- Push a wonton wrapper into each hole, lightly spray with oil and bake uncovered at 190 degrees for 7 – 8 minutes or until lightly browned.
- Remove the cups carefully and repeat another three times (this recipes makes 40 cups!).
- Cut the chicken breasts in half lengthways and bake in a hot oven until just cooked through (15 – 20 minutes – they should not be browned at all).
- Cool and dice into 1cm pieces.
- Place them in a bowl with the mango, sour cream, mayonnaise and shallots and stir to combine.
- Keep in the fridge until required.
- Just before serving, spoon the chicken mixture into the cups very carefully, garnish with parsley and serve immediately.
Notes
- Chicken and Mango Wonton Cups are not suitable to freeze.
- Wonton cups can be made a day ahead and kept in an air tight container.
Have your say!