We filled these sweet and spicy mango roll-ups with a delicious chili paste inspired by Thai flavours.
Perfect as a tasty party appetiser, these pinwheels are so cute and fun to prepare.
Cut the mango and chicken into slices making them as long and thin as you can.
Add all the Thai filling ingredients to a food processor and blitz into a smooth and dense paste.
For each roll, lay a slice of mango flat, followed by one of chicken. Then, spread in a teaspoon of filling, wrap everything up, and secure the roll with a toothpick.
Bake the rolls for 10 minutes at 190°C (375°F) and then transfer onto a rack to drain excess liquids. Serve hot or cold.