California Mango Salsa

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)

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

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