California Mango Salsa
Ingredients:
1 ripe mango, peeled, pitted and finely diced
3 thin slices from a large red onion, finely diced
1 mild baby red pepper, finely diced
1 Tbl. cilantro leaves, finely chopped
1 Tbl. freshly squeezed lime juice
1 Tbl. extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 boxes Fillo Factory Mini Fillo Shells (24 total)
Directions:
Create salsa by mixing all ingredients except fillo shells together in a 1-quart bowl. Let sit at room temperature 30 minutes to let flavors “marry.” Just before serving, fill each mini Fillo shell with a scant teaspoon of salsa. If not using right away, cover tightly and refrigerate up to 2 days.
Makes 24 appetizer servings
~ Recipe submitted by Dena Price
9 thoughts on “California Mango Salsa”
Add a can of sweet corn and you have a GREAT salad !!
Terrific salad this time of year or any time of year. Especially good for entertaining. Easy to make and great taste.
Fantastic
I give five kitchen mitts to Dena.
Disregard previous comment as in error. Recipe sounds most delicious and can’t wait to try it and salsa is very popular in our house.
@barbie — delicious idea!
great Salsa
great!!!
tastes great and is easy.