Mango Salsa Appetizer Bites

By Floridaberry

Ingredients

• 1large mango, seed removed, peeled, diced
• 1/4cup finely chopped red onion
• 4teaspoons finely chopped jalapeño chile
• 1/2teaspoon McCormick® Dill Weed
• 1/2teaspoon salt
• 1/4cup finely chopped fresh cilantro
• 1teaspoon grated lime peel
• 2tablespoons fresh lime juice
• 1Pillsbury® refrigerated pie crust, softened as directed on box
• 1large avocado, pitted, peeled and diced
• 1/2cup crumbled chèvre (goat) cheese (2 oz)
• Fresh cilantro, if desired

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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DIRECTIONS:

In small bowl, combine mango, red onion, jalapeño, dill weed, salt, 1/4 cup cilantro, lime peel and 1 tablespoon of the lime juice; mix well. Cover; refrigerate.
Heat oven to 450°F. Unroll pie crust. Using 2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling dough if necessary. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
Bake 6 to 9 minutes or until golden brown. Cool crusts in cups 15 minutes. Transfer from cups to cooling racks.
Meanwhile, in small bowl, combine avocado, goat cheese and remaining 1 tablespoon lime juice. With fork, mash avocado and goat cheese until mixture is smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Cut off corner of bag.
Pipe 1 teaspoon avocado mixture into each cup; top with scant 1 tablespoon of the mango salsa (cups will be full). Garnish with cilantro. Store covered in refrigerator.

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Nutritional Information:

Nutrition Information:1 Serving (1 Serving)
Calories 60
(Calories from Fat 35),
Total Fat 4g
(Saturated Fat 1 1/2g,
Trans Fat 0g),
Cholesterol 0mg;
Sodium 110mg;
Total Carbohydrate 6g
(Dietary Fiber 0g,
Sugars 1g),
Protein 1g;Percent Daily Value*:
Vitamin A 6.00%;
Vitamin C 4.00%;
Calcium 0.00%;
Iron 0.00%;Exchanges:
1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;Carbohydrate Choices:
1/2;*Percent Daily Values are based on a 2,000 calorie diet.