Description
It’s your own little bite-sized paradise! This recipe is bursting with so much pineapple and mango flavor, you might want to throw on your favorite pair of sandals while you mix up this dish.
Ingredients
- 4 tablespoons pineapple juice
- 1 teaspoon lemon juice
- 4 tablespoons olive oil
- 2 tablespoons honey
- 2 cups pineapple, finely diced
- 2 cups mango, finely diced
- 3 cups baby greens (or mesclun), finely chopped
- Salt and freshly ground black pepper, to taste
- Cooking spray
- 20 sheets Athens Phyllo Dough (9”x14”), thawed
- Fresh mint leaves, for garnish
Directions
In a small bowl, whisk together pineapple juice, lemon juice, oil and honey. Combine the fruit and baby greens in a large bowl. Pour dressing over fruit mixture and gently toss to coat. Season with salt and freshly ground black pepper, to taste. Set aside.
Layer 5 Phyllo sheets, lightly coating each with cooking spray. Cut six 4-inch circles from layered Phyllo. Carefully push Phyllo circles into pan, pressing firmly against bottom and sides. Repeat process 3 more times to make 24 tarts.
Bake empty Phyllo tarts in preheated 3501/4F oven for 8 – 10 minutes or until golden brown. Cool for 5 minutes. Remove tarts from pan.
Fill tarts with 3 tablespoons of fruit salad mixture. Garnish with mint leaves. Serve chilled.
