Liquid Measurement Converter

is equal to
Weight Measurement Converter

is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


Mango Chutney Rangoon Cups Recipe


  • Collect Recipes
  • Vote for Recipes
  • Post Comments

Mango Chutney Rangoon Cups

Curry spiced wonton cups filled with honey cream cheese and spicy mango chutney.

Mango Chutney Rangoon Cups recipe

Servings: 12
Total Time: 45 minutes
Recipe by: Rae


Mango Chutney:
1/2 cup mango, diced 1/4 inch
1 tsp oil
1/4 tsp ginger, peeled and minced
1/4 cup onion, small diced
1/4 tsp garlic, minced
1/4 tsp curry powder
sprinkle cinnamon
sprinkle cumin
pinch salt
1/2 tsp honey
1 tsp jalapeno, diced
1 tsp white vinegar
Rangoon filling:
8 oz cream cheese, softened
2 green onions, thinly sliced (about 2 TBSP)
1 tsp honey
1 tsp Dijon mustard
Wonton Cups:
24 wonton wrappers
1 TBSP oil
1/4 tsp curry powder
1/4 tsp salt
Sliced green onions for garnish


Mango Chutney:
1. Place all the ingredients into a 8 inch non-stick skillet.

2. Place over high heat and bring to a boil.

3. Lower heat and simmer until thickened, about 15 minutes, over very low heat. Stir often.

4. Remove from heat and allow to cool. Taste and season with salt, pepper and/or vinegar if needed.

Rangoon Filling:
1. Beat ingredients together until smooth and creamy. Taste and season if needed.

Won-ton Cups:
1. Heat the oven to 350.

2. Mix the salt & curry powder in a small dish. Add the oil and stir again.

3. Working with 1 won-ton wrapper at a time brush each side with the oil mixture. Place in a (regular muffin size) muffin tin taking care that the wrapper is pressed up the sides of the muffin cups. Repeat with all 23 remaining wrappers.

4. Bake 10 minutes.

5. Remove from oven and allow to cool in the tins.

Assembling your appetizer:
1. Put your Rangoon filling into a pastry bag or a plastic bag with the corner snipped.

2. Squirt about 2 TBSP Rangoon filling into each cup.

3. Spoon a heaping tsp of mango chutney into each cup.

4. Garnish with green onions and serve.


Great as an appetizer or dessert.

These wonton cups were too crunchy. I think cooking 8 minutes might be better.

Ooni Karu

Recipe Feedback

9 people voted on this recipe:
89% say Yep, It's Great

What do you think?

Got some tips or comments for this recipe?

Mango Chutney Rangoon Cups


Email a copy of the recipe
(Mango Chutney Rangoon Cups)

Re-type email:
Get free weekly recipe alerts.