Mango Salsa Appetizer Bites

Photo by Cynthia P.
Adapted from tablespoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tablespoon.com

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

Directions

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. 2. 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. 3. Bake 6 to 9 minutes or until golden brown. Cool crusts in cups 15 minutes. Transfer from cups to cooling racks. 4. 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.

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