Chicken, Mango & Avocado Wonton Cups

Chicken, Mango & Avocado Wonton Cups - a simple, colorful and flavorful finger food! |

Is it weird that I’m already looking forward to January? Sure, it’s my birthday month, but more so than that – it’s the best snackin’ month of the year! There’s New Years Day (great snacking and football day) and the Super Bowl (same deal) (OK, the Super Bowl is technically a few days into February, but who’s keeping track?).

Chicken, Mango & Avocado Wonton Cups - a simple, colorful and flavorful finger food! |

You may recognize these cute little wonton cups from when I made variations of them for a cocktail hour and a sangria party. Ever since Angela from Joyously Domestic turned me on to their charms and endless possibilities, my love for wonton cups has been, well, endless. These chicken, mango & avocado wonton cups couldn’t be simpler – just layer in chunks of chicken, chopped sweet mango, luscious avocado and sweet corn. Drizzle with a creamy homemade herb dressing or use your favorite bottled ranch dressing. Bring on snackin’ season!

Chicken, Mango & Avocado Wonton Cups - a simple, colorful and flavorful finger food! |

Chicken, Mango & Avocado Wonton Cups

Yield: 20 pieces


For the Wonton Cups:

  • Nonstick cooking spray
  • 20 (4-1/2-inch square) wonton wrappers

For the Creamy Herb Sauce:

  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1-1/2 tablespoons buttermilk
  • 2 teaspoons finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon paprika

For the Filling:

  • 1 ripe avocado, peeled, pitted and diced
  • 1 cooked chicken breast, diced
  • 1 mango, peeled, pitted and diced
  • 1/2 cup corn kernels


  1. Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
  2. Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.
  3. Meanwhile, make the Creamy Herb Sauce: In small bowl, stir together all ingredients.
  4. Fill wonton cups with layers of avocado, chicken, mango and corn. Drizzle with Creamy Herb Sauce.

I originally developed this recipe for the NatureBox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

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  1. Here here to January babies and snacking! I love having cocktail parties with appetizers galore-thanks for this idea. I need to find wontons-its crazy since I’m in China and all, but I have only seen the dumpling lady as she whips out dumplings at the market…I wonder if she’d sell me some…

  2. Lori, these look fabulous. And, so simple! I must try! I used to hate mango, but now love it. 🙂

    • Yay, so glad you approve 😉 I’m still a bit touch-and-go with mango. I’m not a huge fan of it just on it’s own, as a piece of fruit. But I do like it to add sweetness to dishes. But also – it’s a pain in the butt to “butcher.” haha. So yeah, mango and I have a rocky relationship.

  3. Went looking for avocado recipes. this looks light and healthy and I really like the presentation. Peter from Feed Your Soul Too

  4. I thought the won ton cups were such a cool idea. I featured them on my Friday Five – Guacamole addition (I stretched :)) over at Feed Your Soul Too –

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