Mango Appetizer with Spicy Tomato is served beautifully on top of goat cheese in an endive leaf. Mango appetizers are an explosion of delicious summer flavor, and these are perfect for a small dinner party, cocktail party or even for a lovely light lunch.
Inspiration for Mango Appetizer with Spicy Tomato
Truth be told it didn’t take much to inspire me to create this recipe. I saw gorgeous mangoes at the market and this idea popped into my mind.
Mango appetizers are an excellent way to begin a meal. They whet the appetite and set the mood for good food.
When we recently had a small dinner party, we started with the Mango Appetizer with Spicy Tomato. It was followed by the most amazing lamb recipe my friend Judy of My Well Seasoned Life shared with me. It’s was so good!
We also had my Grilled Romaine Anchovy Salad.
What’s in Mango Appetizer with Spicy Tomato?
- Belgian endive
- goat cheese
- serrano pepper
- Spicy Serrano-Tomato Preserves
I had the Spicy Serrano-Tomato Preserves at the ready, so it was actually fairly quick and easy to put together.
The colors alone make this a show stopper.
You will see if you make this — and I do hope you do — that it’s absolutely heavenly.
What does this Mango Appetizer taste like?
It’s sweet, spicy and refreshing — all at once! And those are just the flavors. Let’s talk about the textures . . . it’s soft, crisp and creamy.
When our guests arrived at my dinner party, after spending a while cooking, I finally sat down and put one of these treats in my mouth — it was heavenly!
Can you make it ahead?
You can make a lot of it ahead of time . . .
- The preserves can be made up to a week in advance.
- You can prepare the endive leaves a few hours ahead and keep them refrigerated.
- The appetizers can be assembled up to thirty minutes ahead.
I hope you love this sweet and spicy deliciousness as much as I do.
Mango Appetizer with Spicy Tomato
- 1 dozen Belgian endive leaves (from about 1 medium-sized endive)
- 4 tablespoons goat cheese
- ¼ cup Spicy Serrano-Tomato Preserves (click here for the recipe)
- about ½ small mango
- 1 dozen super thin Serrano chile slices (from about 1 small Serrano chile pepper)
- Cut the bottom inch or so off of the endive and gently wash the outer leaves with a damp paper towel. Then pull 1 dozen leaves off gently. If when you lay them down, they are super wobbly, use a paring knife to cut a sliver off of the bottom of each one, to create a base.
- Spread 1 teaspoon of the goat cheese onto each leaf, placing them on a serving platter as you work.
- Next add a teaspoon of the preserves, directly on top of the cheese.
- Add a thin slice of mango on top -- you should make the slices to more or less fit over the preserves. Here's How to Cut a Mango.
- Top each one with a Serrano slice.
- Though best if assembled just before you're ready to serve, you can make these up to 30 minutes ahead of time. Keep them refrigerated until you're ready to serve.