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Mango Salsa Appetizer Bites

(2)
  5 reviews
  • 55 min prep time
  • 55 min total time
  • 12 ingredients
  • 24 servings
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Party time! Two-bite pie crust appetizers are loaded with a fiesta of flavors.

Bake-Off® Contest 45, 2012
Judy Mortensen
Antelope, California

Ingredients

1
large mango, seed removed, peeled, diced
1/4
cup finely chopped red onion
4
teaspoons finely chopped jalapeño chile
1/2
teaspoon 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

Steps

  • 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.
  • 5 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.
  • 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.
  • 5 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
110mg
5%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
1g
1%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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