Chicken and Mango Wonton Cups

Chicken and Mango Wonton Cups


Servings 12
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.8 based on 5 ratings.


  • 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

Nutrition Information

Qty per
173g serve
Qty per
Energy 337.09833333333kcalcal 194.94316322339kcalcal
Protein 13.611666666667gg 7.8715944113511gg
Fat (total) 2.3616666666667gg 1.3657462080182gg
 - saturated 0.47833333333333gg 0.27661902731208gg
Carbohydrate 63.554166666667gg 36.753223202014gg
 - sugars 4.1733333333333gg 2.4134287260956gg
Dietary Fibre 2.2733333333333gg 1.314663251755gg
Sodium 618.27166666667mgmg 357.545032156mgmg

Nutritional information does not include the following ingredients: Mayonnaise, Mango, Parsley, Sour cream

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!


  1. Grease a 12-hole mini muffin pan with canola oil.

  2. 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.

  3. Remove the cups carefully and repeat another three times (this recipes makes 40 cups!).

  4. 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).

  5. Cool and dice into 1cm pieces.

  6. Place them in a bowl with the mango, sour cream, mayonnaise and shallots and stir to combine.

  7. Keep in the fridge until required.

  8. Just before serving, spoon the chicken mixture into the cups very carefully, garnish with parsley and serve immediately.

Recipe Hints and Tips:

  • 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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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