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Bake-Off® Contest 45, 2012
Antelope, California

Mango Salsa Appetizer Bites

Party time! Two-bite pie crust appetizers are loaded with a fiesta of flavors.

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  • prep time 55 min
  • total time 55 min
  • ingredients 12
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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