Strawberry mango fried wontons with coconut caramel

Strawberry mango fried wontons with coconut caramel

  • Préparation

    Prep time: 30 minutes, Marinate: 15 minutes

  • Cuisson

    Cooking time: 17 minutes

  • Portions

    Servings: 30 wontons




  • In a pot, mix the Haiku sweet cream of coconut and the molasses. Bring to a boil and let simmer on low for 15 to 20 minutes, just until the mixture is half evaporated. Set aside.

  • At the same time, dice the strawberries and mango. In a bowl, mix the fruit with the lemon juice, brown sugar and, optionally, the Thai basil. Let marinate in a cool place for 15 to 30 minutes. Strain.

  • Put approximately 15 ml (1 tbsp.) of the fruit mixture in the middle of each wonton wrapper. Moisten the edges of the wonton with water. Fold over 2 opposite corners, then the other 2 corners. Press on the filling to remove as much air as possible, then press the edges firmly together to seal.

  • In a fryer, or a large pot, heat 2 litres (8 cups) of frying oil to 190°C (375°F). Fry the wontons in several batches for about 30 seconds, just until lightly toasted. Drain on absorbant paper. Serve with the coconut caramel.

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