In continuation with the week of “sophisticated substitutes for traditional camp fire food” I swapped out boring ol’ chips and salsa for a crispy fillo basket filled with flavorful mango and avocado salsa!
This is a simple appetizer that is light, refreshing and so delicious!
Ingredients
- 30 mini fillo baskets
- 2 avocados (sliced into cubes)
- 1 mango (sliced into cubes)
- 1 tomato (chopped)
- 1/2 red onion (thinly sliced)
- 1 lime (juiced)
- 1 tbsp olive oil
- 1/4 cup fresh cilantro (chopped)
- 1/2 tsp black pepper
Start by slicing the mango into small cubes and add to a small mixing bowl.
Slice the avocado and add to the mango.
Next add the chopped tomatoes, onions, cilantro and black pepper.
Top with the lime juice and olive oil, mix together LIGHTLY so that you don’t mash the avocado and turn the salsa into guacamole!
Next, spoon the mixture into the fillo baskets.
Bite sized, light and packed with flavor, perfect for summer!
This recipe makes 3 cups of Mango Avocado salsa, enough to fill 30 mini fillo baskets, or you can use part of the salsa to fill the baskets and the rest to top another dish!
♣ Vegetarian Option: This recipe is vegetarian (and vegan)!
Ingredients
- 30 mini fillo baskets
- 2 avocados (sliced into cubes)
- 1 mango (sliced into cubes)
- 1 tomato (chopped)
- 1/2 red onion (thinly sliced)
- 1 lime (juiced)
- 1 tbsp Enzo Olive Oil
- 1/4 cup fresh cilantro (chopped)
- 1/2 tsp black pepper
Instructions
- Slice the mango into small cubes and add to a small mixing bowl.
- Slice the avocado and add to the mango.
- Add the chopped tomatoes, onions, cilantro and black pepper.
- Top with the lime juice and olive oil, mix together lightly.
- Spoon into the fillo baskets.
