Mango Chutney Rangoon Cups
Servings: 12
Total Time: 45 minutes
Ingredients
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
Directions
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.
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.
Notes & Tips
Great as an appetizer or dessert.These wonton cups were too crunchy. I think cooking 8 minutes might be better.