Summer Mango Salsa Wontons
Prep: 15 mins
Cook: 10 mins
Serves: 24
These crispy cups are sure to impress at dinner parties.


  • 1 packet wonton wrappers (25 sheets)
  • olive or canola oil spray
  • 1 bunch asparagus, halved
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1 red capsicum, diced
  • small red onion, finely chopped
  • 1 long red chilli, seeded and finely chopped (optional)
  • 2 tbs mint leaves, chopped
  • 2 tbs lime juice, plus lime wedges
  • mint leaves, extra, to serve
  • slices red chilli, extra, to serve


Wonton cups

1. Preheat oven to 200ºC (180ºC fan-forced).

2. Spray a 24-cup capacity mini muffin pan with oil.

3. Press wonton wrappers well into pan holes to form a cup which is fluted at the top.

4. Bake for 8 minutes until lightly browned and crisp.

5. Remove from muffin pans and cool.

Wonton filling

1. Bring a medium saucepan of water to the boil.

2. Blanch asparagus in boiling water for 2–3 minutes, until tender but crisp.

3. Plunge into a bowl of cold water then drain.

4. Chop asparagus into 1cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice.

5. Spoon 2 teaspoons of salsa into each wonton cup.

6. Top with shredded mint and chilli slice; serve immediately.


Wonton cups can be prepared a day in advance and stored in an airtight container until required.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

Nutrition Information

per serving per 100g
Energy 235 kJ 601 kJ
Protein 1.2 g 3.1 g
Fat, total 3 g 7.7 g
— saturated 0.6 g 1.6 g
Carbohydrate 5.6 g 14.4 g
— sugars 1.3 g 3.3 g
Sodium 27.4 mg 69.9 mg
Fibre 0.9 g 2.4 g

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