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