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.
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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.