Wait...is that a joke?
Okay, so tomatoes and mangoes aren't a classic duo, but they do have a few things in common: they are both fruits (yes, even you, tomato); they both taste great in salsa; and they are both essential to this unique recipe that was conceived by Good Earth's resident chef. Props to you, Carmen!
If you have not yet been bitten by the salty/sweet bug (think: salted caramel - or chocolate!), this recipe will bring you over to the dark side. Crispy phyllo shell cups, a bed of melted cheese - always a winner! - and a heaping helping of the aforementioned fruits, marinated in local honey. What more could you ask for? If you say "basil," then you are ready for the full recipe!
Here it is, y'all!
Makes 15 cups
Prep time: 15 min
Cook time: 5 min
1 package mini fillo shells (we recommend Athens
1 ripe mango, finely diced
1 lb heirloom tomatoes, finely diced
2 tbsp Byne Blueberry Farm local honey
4 oz Troyer mozzarella cheese, grated
8-10 basil leaves, julienned
Preheat oven to 350 degrees.
While oven is preheating, combine diced mango, tomatoes, honey, the juice of 1 lemon in a bowl. Allow ingredients to marinate and flavors to meld. Add salt and pepper to taste.
Once the filling is prepared, line a baking sheet with parchment paper. Place fillo cups on baking sheet and fill with 1 tsp grated mozzarella. Bake in preheated oven for 5 minutes, until cups are crispy and cheese is melted.
Remove cups from oven and allow them to cool slightly. Fill cooled fillo cups with tomato-mango filling. Top with a few strips of julienned basil.
Enjoy at room temperature!