Serves 8
The creamy filling is nestled in crisp wonton cups, studded with refreshing bits of mango, and garnished with sliced mango and mint, to create a dazzling and different dessert. Use ripe, sweet mangoes for the best results.
Soy Free
8 vegan wonton wrappers
Neutral vegetable oil
2 ripe mangoes
1 cup unsweetened coconut milk
1/2 cup natural sugar
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
1/3 cup macadamia butter
Mint leaves
Preheat the oven to 375°F. Lightly brush the wonton wrappers on both sides with a small amount of oil. Gently press each wrapper into the cups of a muffin tin. Bake until lightly crisped, 6 to 8 minutes. Remove from the oven and set aside to cool.
Chop 1 mango and set aside. Cut the remaining mango into thin slices and set aside.
In a small saucepan, heat the coconut milk and sugar just to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the cornstarch mixture, stirring to thicken. Add the macadamia butter and blend until smooth.
Transfer the mixture to a bowl and fold in the chopped mango. Refrigerate until chilled.
When ready to serve, spoon the chilled filling into the wonton cups and arrange on dessert plates. Garnish with the sliced mango and mint leaves.