These eye-catching appetizer cones combine sweet ripe mango with tangy lime and spicy chili in crispy wonton shells. Inspired by Mexican street fruit vendors, they're a playful and sophisticated finger food that delivers a burst of tropical flavors in every bite.
Recipe Details
Ingredients
- 24 square wonton wrappers
- 3 large ripe mangoes, finely diced
- 1/4 cup red onion, very finely diced
- 1-2 jalapeño peppers, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 60ml fresh lime juice
- 1 tbsp lime zest
- 2 tbsp Tajín seasoning
- 1 tsp chili powder
- 2 tbsp honey
- for frying vegetable oil for deep frying
- 100g queso fresco, crumbled (optional)
- 24 small fresh mint leaves for garnish
- 1/4 tsp freshly ground black pepper
- 1/2 tsp fine sea salt
- 2 tbsp toasted coconut flakes (optional)
Instructions
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To make cones, wrap each 24 square wonton wrappers around a metal cream horn mold or make a cone from aluminum foil. Secure with a drop of water.
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Heat for frying vegetable oil for deep frying to 175°C (350°F) in a deep pot. Fry cones in batches for 1-2 minutes until golden and crispy. Hold the cone in oil with tongs for the first 30 seconds to maintain shape.
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Drain on paper towels and carefully remove from molds while still warm. Let cool completely. Cones can be made 2 days ahead and stored in an airtight container.
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In a bowl, combine diced 3 large ripe mangoes, 1/4 cup red onion, 1-2 jalapeño peppers, and 1/3 cup fresh cilantro.
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In a small bowl, whisk together 60ml fresh lime juice, 1 tbsp lime zest, 2 tbsp honey, half the 2 tbsp Tajín seasoning, 1 tsp chili powder, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.
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Pour dressing over mango mixture and toss gently. Let macerate for 15 minutes to blend flavors.
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Just before serving, drain excess liquid from mango salsa to prevent cones from getting soggy.
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Using a small spoon, fill each cone with mango mixture, mounding slightly at the top.
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Sprinkle with 100g queso fresco if using, remaining 2 tbsp Tajín seasoning, and 2 tbsp toasted coconut flakes (optional).
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Garnish each cone with a 24 small fresh mint leaves for garnish and serve immediately on a platter or in a cone holder.
Tips
Cone Making: No cream horn molds? Fashion cones from heavy-duty aluminum foil, making them about 3 inches tall and 1.5 inches wide at the opening. Spray with cooking spray first.
Mango Selection: Use ripe but firm mangoes - Ataulfo (champagne) mangoes are ideal for their creamy texture and sweetness. Avoid overripe fruit that will make the filling mushy.
Heat Levels: Adjust spiciness by varying jalapeño amount and whether you include seeds. For milder version, use only Tajín. For extra heat, add a pinch of cayenne.
Make-Ahead Strategy: Prepare cones and mango salsa separately up to 4 hours ahead. Assemble just before serving to maintain crispness. Keep salsa chilled and well-drained.
Variations: Try with diced pineapple, papaya, or a combination. Add diced avocado for creaminess, or tiny shrimp for a seafood twist.
Presentation: Serve in a wire cone holder or create one by turning a colander upside down. For parties, arrange on a tiered stand for dramatic effect.
Tajín Substitute: Mix equal parts chili powder, salt, and citric acid (or extra lime zest) if Tajín isn't available. The unique tangy-spicy flavor is worth seeking out at Mexican grocery stores.