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Double Mango Rice Paper Cups
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Double Mango Rice Paper Cups The Sweet, Spicy, Crunchy Salad Cup That Is the Most Fun Appetizer You Will Make All Summer

A bold garlic-chili-sesame-soy dressing tossed with both raw tart green mango and sweet ripe mango, diced red bell pepper, onion, fresh mint, and crushed roasted peanuts — served in hand-shaped rice paper cups lined with crisp romaine lettuce for a two-bite appetizer that delivers sweet, spicy, tart, crunchy, and savory flavors all at once in every single cup.
Prep Time20 minutes
Total Time30 minutes
Course: Appetizer
Servings: 4

Ingredients

  • For the Dressing:
  • 2 –3 garlic cloves minced
  • 2 thick fresh red chilies chopped Fresno chilies or serrano peppers — adjust quantity for heat preference — jalapeños for milder heat
  • 2 tablespoons soy sauce Kikkoman low-sodium recommended
  • 1 tablespoon sesame oil
  • 1 tablespoon jaggery powder available at Indian grocery stores — substitute with dark brown sugar or coconut sugar
  • For the Double Mango Salad:
  • 1 raw green mango peeled and finely chopped into half-inch pieces firm completely unripe mango — available at Indian and Asian grocery stores — substitute with firmest least ripe supermarket mango or Granny Smith apple for textural contrast
  • 1 ripe mango peeled and finely chopped into half-inch pieces Ataulfo or honey mango for best sweetness and minimal fiber
  • 1 medium onion finely diced yellow or red onion
  • 1 red bell pepper finely diced
  • 1 tablespoon fresh mint leaves roughly chopped
  • 1 tablespoon roasted salted peanuts roughly crushed crush in zip-lock bag with rolling pin for best coarse texture — not powder
  • Romaine lettuce leaves washed and dried — for lining cups
  • For the Rice Paper Cups:
  • Round rice paper wrappers 8–10 inch diameter available at Asian grocery stores, Whole Foods, or Asian foods aisle of most major supermarkets
  • Small rounded coffee mug or bowl for shaping

Instructions

  • In a small bowl combine minced garlic, chopped fresh red chilies, soy sauce, sesame oil, and jaggery powder — whisk or stir together until jaggery is fully dissolved and dressing is smooth and well combined.
  • Taste dressing and adjust — add more soy sauce for saltiness, more chili for heat, or more jaggery for sweetness — set aside to allow flavors to come together.
  • Peel and finely chop raw green mango into half-inch pieces and place in a large mixing bowl.
  • Peel and finely chop ripe mango into similar-sized half-inch pieces and add to the same bowl.
  • Finely dice onion and red bell pepper to similar size and add to the bowl.
  • Roughly chop fresh mint leaves and add to the bowl.
  • Roughly crush roasted peanuts to a coarse texture — not powder — in a zip-lock bag with a rolling pin and add to the bowl.
  • Pour prepared dressing over the salad mixture and toss gently but thoroughly until every component is evenly coated.
  • Taste dressed salad and adjust seasoning — it should taste bold bright spicy and sweet with both raw mango tartness and ripe mango sweetness clearly present.
  • Allow dressed salad to sit for 5 minutes to let flavors develop — no longer to maintain best texture.
  • Fill a wide shallow bowl with warm water for soaking rice paper.
  • Submerge one rice paper wrapper in warm water for exactly 5–8 seconds — remove while it still feels slightly stiff and semi-rigid — do not over-soak.
  • Immediately drape soaked rice paper over the back of a small rounded coffee mug and press gently against the surface to create a bowl shape — OR press into the inside of a small bowl ramekin or muffin tin cup pressing against sides to create cup shape from inside.
  • Allow shaped cup to firm up for 2–3 minutes until it holds its shape — repeat until you have enough cups for serving.
  • Place one romaine lettuce leaf in the base of each firmed rice paper cup — the lettuce acts as a natural liner that adds crunch prevents dressing from soaking directly through the rice paper and adds a fresh flavor layer.
  • Fill each lined cup generously with the dressed double mango salad piling slightly above the rim for the most visually appealing presentation.
  • Top each filled cup with an additional pinch of crushed roasted peanuts and a small fresh mint leaf for garnish.
  • Serve immediately while rice paper and romaine retain their best texture.