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
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
Bake 6 to 9 minutes or until golden brown. Cool crusts in cups 15 minutes. Transfer from cups to cooling racks.
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.
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.
