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Mango Chamoy Cheesecake Tacos

Mango chamoy cheesecake tacos with golden crispy wonton shells, creamy cheesecake filling, and vibrant diced mango. Fried to crisp, then finished with glossy chamoy sauce, honey, tajín, and fresh mint.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Creamy mango cheesecake filling
  • 8 oz cream cheese softened
  • 0.25 cup sweetened condensed milk
  • 0.5 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup fresh diced mango
  • 2 tbsp chamoy sauce
  • 1 tbsp tajín seasoning
  • 2 tbsp honey
  • 1 fresh mint for garnish
Crispy wonton taco shells
  • 12 wonton wrappers
  • 1 oil for frying

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the mango cheesecake filling
  1. Beat the cream cheese with the sweetened condensed milk until smooth and creamy.
  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 and glossy.
  4. Cover and refrigerate for 15 minutes to thicken slightly for easier filling.
Fry the wonton shells
  1. Heat oil in a skillet to 350°F.
  2. Fry each wonton wrapper for 30 seconds per side until golden and crispy, using tongs to form a taco shape as it fries.
  3. Transfer the fried shells to paper towels to drain and stay crisp.
Fill and finish the tacos
  1. Fill each crispy shell with 2 tablespoons of the mango cheesecake mixture.
  2. Drizzle each taco with chamoy sauce.
  3. Drizzle with honey, then sprinkle with tajín seasoning while the shells are still warm.
  4. Garnish with fresh mint and serve immediately.

Notes

Pro tip: refrigerate the filling just until thickened—over-chilling can make it harder to scoop into the shells. Store filled tacos loosely covered in the refrigerator up to 1 day, but crispness is best fresh; unwrap and re-crisp shells only. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly less rich).