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, mayonaise 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. Wonton cups can be made a day ahead and kept in an air tight container.