In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
Place six 10 oz ramekins or custard cups upside down in a large baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place the tortillas over prepared ramekins, pinching sides to form bowl shapes.
Bake on the ramekins at 425 F degrees for 8 to 10 minutes or until crisp. Remove from ramekins to wire racks.
In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.