Prawn and Mango Filo Cups

These Prawn and Mango Filo Cups are light and tasty. Make the filo cups ahead of time and store in the fridge in an airtight container for 3-4 days. You can even pre-make the prawn and mango salsa.

Then just assemble when ready to serve.

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Prawn and Mango Filo Cups

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Course

Snacks

Cuisine

Snacks

Prep Time

10

Cook Time

15

Servings

Ingredients

• cooking oil spray
• 8 sheets filo pastry (160 grams)
• 400 grams cooked prawns
• 2 cheek mango, diced (400 grams)
• 4 tbsp fresh coriander, chopped (20 grams)
• 1 tsp dried chilli flakes (1 grams)
• 1/2 red onion, finely diced (50 grams)
• 1/3 cup lime juice (80 mls)
• 1 tbsp black or white sesame seeds (16 grams)
• 1 tbsp sesame oil (20 mls)

Course Snacks Cuisine Snacks Prep Time 10 Cook Time 15 Servings Ingredients cooking oil spray 8 sheets filo pastry (160 grams) 400 grams cooked prawns 2 cheek mango, diced (400 grams) 4 tbsp fresh coriander, chopped (20 grams) 1 tsp dried chilli flakes (1 grams) 1/2 red onion, finely diced (50 grams) 1/3 cup lime juice (80 mls) 1 tbsp black or white sesame seeds (16 grams) 1 tbsp sesame oil (20 mls)

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Instructions

1. Preheat oven to 200C and lightly spray a ramekin or large hole of a muffin tin tray with cooking oil spray (one hole or ramekin per serve).
2. Slice each filo pastry sheet into quarters. Layer the sheets of filo in the ramekin or muffin tin hole, spraying each layer with cooking oil spray. Bake filo in the oven for 10-15 minutes or until golden and crispy. Allow to cool in the ramekin/tin, then remove pastry cup.
3. While pastry cups are cooking, peel and dice prawns and combine with mango, coriander, chilli, onion, lime juice, sesame seeds and sesame oil.
4. Serve the prawn and mango salad in the filo pastry cup.

Recipe Notes

299 cals

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