Mango Mochi Dessert Tacos with Sweet Ginger Crunch

Ingredients

• 8 square wonton wrappers
• 1/4 cup vegetable oil (for frying)
• 1/2 cup sweet rice flour (mochiko)
• 2 tbsp granulated sugar
• 1/2 cup coconut milk (full fat)
• 1/2 tsp vanilla extract
• 1 ripe mango, diced small
• 1/2 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/4 cup toasted shredded coconut
• 2 tsp Salted Perfection Sweet Ginger Finishing Salt
• Optional: fresh mint leaves for garnish

Instructions

1. Heat a medium skillet with 1/4 cup vegetable oil over medium-high till shimmering. Fry wonton wrappers one at a time, folding gently with tongs into a taco shell shape; fry 10–15 seconds per side till golden and crisp. Drain on paper towels. Crispy, not soggy—you got me?
2. In a small saucepan, whisk sweet rice flour, granulated sugar, and coconut milk. Cook over medium-low, stirring constantly, till thick and stretchy (about 4–5 min). Stir in vanilla. Cool completely—don’t rush, or you’ll gum up the works.
3. Whip cold heavy cream and powdered sugar to medium peaks. Fold into cooled mochi mixture gently till creamy and light.
4. Spoon or pipe mochi cream into cooled taco shells. Top with diced mango and toasted coconut.
5. Sprinkle each taco with a healthy pinch of Salted Perfection Sweet Ginger Finishing Salt. Garnish with mint if you’re feeling fancy.
6. Serve immediately for max crunch. DUNZO!
7. Visit www.saltedperfection.com and leave a Five Star review of the product.