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    Home » Appetizers & Hors d'Oeuvres » Tomato-Mango Endive Appetizer

    Tomato-Mango Endive Appetizer

    Jul 24, 2015 · by Valentina · 10 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Tomato-Mango Endive Appetizer is balanced with a spread of goat cheese and is presented beautifully. It's an amazing mix of delicious summer flavors and it's perfect for a small dinner party or even for a lovely light lunch.Three pieces of Mango Appetizer with Spicy Tomato on black background.

    It didn't take much to inspire me to create this recipe.

    The idea came to me right after I made Spicy Tomato Preserves and happened to see gorgeous mangoes at the Farmers' market.

    These mango-tomato appetizers were one of many delicious things served at a summer garden party a few other food bloggers and I had.

    It was a huge hit.

    Sweet Tomato Preserves with Serranos in a jar

    Ingredients for this Mango-Tomato Appetizer


    • mango - Ataulfos are my favorite. Use your favorite variety.
    • Belgian endive
    • goat cheese
    • serrano pepper
    • Spicy Serrano-Tomato Preserves

    The colors alone make this a show stopper.Close up of Mango Appetizer with Spicy Tomato on black background

    How to Make it


    (More detailed instructions are in the recipe card below.)

    - Cut the bottom inch or so off of the endive and gently wash the outer leaves with a damp paper towel. Then pull the leaves off gently. If they’re wobbly when you lay them down, use a paring knife to cut a sliver off of the bottom of each one.

    - Spread goat cheese onto each leaf, placing them on a serving platter as you work. Next add a spoonful of the preserves, followed by a thin slice of mango.

    What does it 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.

    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, and should be made the day before you make the appetizer.
    • 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.

    More with mangoes and tomatoes:

    • Avocado Mango Salsa
    • Pickled Tomatoes
    • Mango Basil Salad
    Three pieces of Mango Appetizer with Spicy Tomato on black background

    Tomato-Mango Endive Appetizer Recipe

    Valentina K. Wein
    This Tomato-Mango Endive Appetizer is balanced with a spread of goat cheese and is presented beautifully. It's an amazing blend of delicious summer flavors.
    Please note that the Spicy Tomato Preserves should be made well in advance. The recipe is here.
    Print
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizers and Hors d'Oeuvres
    Cuisine American
    Servings 6
    Calories 71 kcal

    Ingredients
      

    • 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, thinly sliced
    • 1 dozen super thin Serrano slices (from about 1 small Serrano pepper)

    Instructions
     

    • Prepare endive. 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.
    • Assemble. 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.
    • Serve. 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.

    Notes

    Calorie count is only an estimate.
    Keywords appetizers for parties, good for summer dinner parties, exotic fruit recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

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    More Appetizers & Hors d'Oeuvres

    • Citrus Carpaccio with Jalapeño
    • Halloumi Fries with Greek Yogurt Dip
    • Brie and Apple Grilled Cheese Melt
    • Red Lentil Hummus

    Reader Interactions

    Comments

    1. Cathy | She Paused 4 Thought

      July 25, 2015 at 6:27 pm

      So sorry to hear about your crazy day!
      Your appetizer is a fabulous combination of sweet and spicy goodness.
      Very creative!

      Reply
      • valentina

        July 26, 2015 at 10:05 pm

        Thank you, Cathy! XO

        Reply
    2. Christina @ Christina's Cucina

      July 26, 2015 at 12:25 am

      I absolutely detest those days! So sorry you had such a bad thing happen with your car, especially. I did three things in a row last time I had my run of back luck: I dumped flour all over me and inside the bread machine and floor (not the right part of the bread machine), then butter expoded all over the inside of the microwave, then I made the pasta I was reheating into burnt offerings. Not a good look for a food blogger, right?

      I loved these appetizers when you made them for our gathering, Valentina! I can't wait to make them myself! 🙂

      Reply
      • valentina

        July 27, 2015 at 4:58 pm

        Oh my gosh, Christina, yes those days are a bummer. Sound like yours was messier than mine. 😉 xoxo

        Reply
    3. Liz Schmitt

      July 26, 2015 at 6:25 pm

      I could see making your recipe using some of my homemade mango chutney - love elegant easy apps for summer!

      Reply
      • valentina

        July 27, 2015 at 4:58 pm

        Thanks so much, Liz!

        Reply
    4. David

      July 27, 2015 at 6:07 am

      These look pretty amazing, Valentina. So sorry about the day, but you are right - we have all had them. Those are the days where I end up with broken glasses, sliced off fingertips, and pie plates that crack while baking that evening's dessert! I hope you have very few of them... 🙂

      Reply
      • valentina

        July 28, 2015 at 10:30 pm

        Awww thanks David. Me too -- may more days be good than bad! xo

        Reply
    5. Malin Andersson

      April 09, 2016 at 5:59 am

      All the images of this recipe look very nice and attractive. I am thinking to try it for my mother. It will be my first time to try any recipe.

      Reply
      • valentina

        April 09, 2016 at 2:59 pm

        That's so sweet. Thank you! I hope you and your mom enjoy it!

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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