Thai mango, chilli & lime cups

Thai mango, chilli & lime cups

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(18 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Makes 32

Serve these quick, zingy vegetarian nibbles at your next party

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
19
protein
0g
carbs
3g
fat
1g
saturates
0g
fibre
0g
sugar
2g
salt
0.06g

Ingredients

  • 1 mango
  • 1 red chilli
  • ½ red onion
  • handful coriander leaves
  • juice 1 lime
  • 2 tbsp sweet chilli sauce
  • 32 mini croustade cups

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Method

  1. Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
  2. Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they’ll be firm.

Recipe from Good Food magazine, December 2010

Comments, questions and tips

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Comments

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chris shaw's picture

I made these as part of a canapés spread, they are a fantastic, quick and easy vegetarian canapé and a little different from the 'norm'. A few tips, cut the mango and the onion into a very fine dice - difficult but worth it, drain the mixture in a sieve to avoid too much liquid, fill the cups at the last minute, and finally add a good hot chilli!

abident's picture

Quite sweet- but very tasty with a good spicy lime kick. Im definitely doing these for our new years party. I think I would use less sweet chilli sauce next time to let the fresher flavours stand out more.

jotheveggie's picture

Made these for a Thai dinner party starter. They were really delicious, I didn't overdo the chilli. Really beautiful flavours!

daff51's picture
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Excellent! Did them on Christmas Day, without the sweet chilli sauce, because I didn't have any, but they were still delicious. Also did he prawn and chorizo skewers with gremolata, pictured alongside - again, delist.

woody36's picture
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Really delicious - fresh and zingy and a great accompaniment to other richer canapés. These were a big hit with my guests who hoovered them all up in no time with plenty of requests for the recipe! Super-easy to make ahead too, I prepped the filling in advance minus the dressing then simply poured it on, gave it a stir and filled the cups just before serving. The filling actually benefits from being chilled straight from the fridge as it made these even more refreshing. Will definitely make again - so simple!

cell-schmell's picture
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Amazing appetizer/canapé! I love spicy food, so the chili was right for me. Next time, however, I'll use only 1/2 a chili. But really a dish I'll make every time I have guests!

adelaidefreville's picture
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Very easy , but too much coriander for our taste. as I didn't find tiny croustades, served it in small expresso cups .

cjsansom's picture
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Have made these several times now - a winning combination of flavours and so quick and easy to make.

lmillington's picture
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These were quite nice - chances of finding croustade cups in Spain were slim so just used some little savoury pastry cases. Only made a little bit to try for myself as hubby doesn't like mango, but he actually tried them and said they were ok. Would probably make them again as nibbles along with other things for a dinner party.

skye38's picture
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Utterly divine, effortless and guilt-free

lesleyviggers's picture

sorry guys not lakeland , pampered chef

adelaidefreville's picture
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Tried for Xmas:I served in small expresso cups, with other nibbles . Colourful and light, very easy. I had leftovers for lunch with a green salad: very good too.

lmalkin's picture
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Excellent.

ennill's picture

Divide between 32 mini croustade cups (in the supermarket bakery area) - not in my supermarkets.....

lesleyviggers's picture

I have a mini tart tin and pastry shaper that i bought from lakeland plastics. It is a godsend, you simply drop a ball of pastry into each indentation and squish with the dibber. Have just made mini mince pies for the village carol singers they are perfect. The list of uses is endless , a worhwhile investment. I would reccomend for this recipe just get the pastry nice and thin which is easy after a bit of practise. Not exaactly croustades but just as good

seward's picture

Croustades are easy to make : To make 24 you need 12 large slices of bread and 175g melted butter. Remove crusts and roll each slice with a rolling pin to flatten. Cut out 2 x 7.5cm rounds from each slice with a pastry cutter. Use tongs to dip each round into the butter, shaking off any excess. Press into patty tins, bake 15-20 mins at 180 or 160 fan until crisp and golden. Cool on wire rack. I got this recipe fromWI Christmas book but Delia also does them and she adds garlic to the melted butter, she reckons they keep for 2 weeks in airtight tin.

carleycat23's picture
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These were very easy to make and went down really well at my party last week. They were pretty hot so wouldn't suit everyone. The Croustades (which I found in Waitrose) did go rather soggy after a few hours but it didn't stop people eating them. I used the left over 'filling' as a marinade for some chicken the next day and that was good too.

helzie2008's picture
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Delicious and very easy. You need to use a slotted spoon to fill the croustades so the liquid doesn't make them soggy.

mercitadc's picture
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yummy. Everybody was impressed with them. I could have done with a bit more chili, and need to improve my skills fine chopping. The chile sweet one, a bit too runny so watch out.

louisedickson's picture
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Forgot to rate recipe

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