These chicken and mango filo cups are a delightful festive hors d’oeuvres or summer entree for any occasion. It’s fresh flavours and subtle zing will leave you and your quests craving more!
chicken and mango filo cups
- 500g chicken tenderloins
- 1 ripe mango peeled and cut into 1cm cubes
- 12 sheets filo pastry
- 100g butter
- 2 cups low salt chicken stock or water
- zest and juice of 1 lime
- ¼ cup coriander leaves, chopped
- 2 tablespoons whole egg mayonnaise
- 2 spring onions, finely sliced
- ½ teaspoon chilli flakes
- 2 fresh red chillies, finely sliced
Preheat the oven to 170oC. Grease 2 twelve hole patty tins with melted butter. Divide the filo pastry into two lots of 6 sheets. Lightly brush the first sheet of filo pastry with melted butter, then cover with a fresh sheet of filo, brush with melted butter and repeat until 6 sheets have been used. Cut the layered, buttered pastry into 8cm squares and press into the greased patty tins. Repeat with the remaining 6 sheets of filo and butter. Put into the oven for around 8-10 minutes or until golden brown. (Watch them carefully as they will brown quickly). Remove from oven, allow to cool in the tins for about 10 minutes and then transfer to a wire rack. Using a medium large saucepan heat the stock or water to a gentle simmer. Add the chicken tenderloins and poach at a very slow simmer for around 10 minutes or until cooked through. Drain and set aside to cool covered in the refrigerator. Once cool enough the handle, dice into 1 cm cubes.
In a small bowl, add the lime zest and juice, mayonnaise and chilli flakes, mix well, season with a little sea salt. Add the cooled chicken and mango cubes, coriander, spring onions, mix gently, check the seasoning again. Spoon into the prepared filo cups. Garnish each chicken and mango cup with a small strip of fresh chilli and serve immediately. Serve cold. Makes 24.