Mini Shrimp & Mango Cups

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12 wonton skins, cut into 4 squares

Vegetable oil

3/4 lb medium peeled and deveined shrimp, cooked

1 mango

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 ½ tbsp minced fresh ginger

1 lime, juiced

1/4 teaspoon siracha

½ tbsp honey

½ tsp salt

1 cup cilantro leaves, finely chopped

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