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Mango Chamoy Cheesecake Tacos

Mango chamoy cheesecake tacos with creamy filling and golden crispy wonton shells. Filled with mango-cheesecake and drizzled with glossy chamoy, then finished with Tajín and mint.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese filling
  • 8 oz cream cheese Softened to room temperature.
  • 0.25 cup sweetened condensed milk
  • 0.5 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup fresh diced mango
Chamoy topping and finishing
  • 2 tbsp chamoy sauce
  • 1 tbsp tajín seasoning
  • 2 tbsp honey
  • 0.25 fresh mint For garnish.
Crispy taco shells
  • 12 wontons wrappers Use wonton wrappers cut to form shells.
  • 1 oil For frying.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the mango cheesecake mixture
  1. Beat the cream cheese with the sweetened condensed milk until completely smooth.
  2. Whip the heavy whipping cream to soft peaks, then fold it into the cream cheese mixture with the vanilla extract.
  3. Gently fold in the diced mango until evenly distributed.
  4. Chill the mixture for 15 minutes so it firms up for easy filling.
Fry the wonton shells
  1. Heat oil in a cast iron skillet to 350°F.
  2. Fry each wonton wrapper for 30 seconds per side, until golden and crisp, shaping into a taco form with tongs.
  3. Drain the fried shells on paper towels.
Assemble and serve
  1. Fill each crispy shell with 2 tablespoons of the chilled mango cheesecake mixture.
  2. Drizzle each taco with chamoy sauce and honey.
  3. Sprinkle tajín seasoning over the top.
  4. Garnish with fresh mint and serve immediately.

Notes

For the cleanest taco shape, keep wonton wrappers flat until frying, then immediately mold with tongs while they’re hot. Store filled tacos in the fridge up to 1 day, but assemble and garnish right before serving for maximum crunch. Freezing isn’t recommended for crispy shells. For a lighter option, swap the heavy whipping cream for a thick coconut cream and use dairy-free cream cheese if desired.