Summer mango salsa wontons Looking for a fresh and healthy canapé to serve at your next BBQ or party? Try these delicious Summer mango salsa wontons! Snack Print this recipe Details Serves: Makes 24Number of ingredients: 12 IngredientsTo prep: 15 Minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 253kJProtein: 1.2gFat (total): 3g- Saturated Fat : 0.6gCarbohydrate (total) : 5.6gFibre: 0.9gSodium: 27mg Ingredients 1 packet wonton wrappers (25 sheets) Olive or canola oil spray 1 bunch asparagus, halved 1 mango, peeled and sliced 1 avocado, diced 1 red capsicum, diced 1/2 small red onion, finely chopped 1 long red chilli, seeded and finely chopped (optional) 2 tablespoons mint leaves, chopped 2 tablespoons lime juice, plus lime wedges Mint leaves, extra, to serve Slices red chilli, extra, to serve Method To make the wonton cups, preheat oven to 200⁰C (180⁰C fan-forced). Spray a 24-cup capacity mini muffin pan with oil. Press wonton wrappers well into pan holes to form a cup which is fluted at the top. Bake for 8 minutes until lightly browned and crisp. Remove from muffin pans and cool. To make the wonton filling, bring a medium saucepan of water to the boil. Blanch asparagus in boiling water for 2-3 minutes, until tender but crisp. Plunge into a bowl of cold water then drain. Chop asparagus into 1cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice. Spoon 2 teaspoons of salsa into each wonton cup. Top with shredded mint and chilli slice; serve immediately.
