Strawberry Mango Salsa Cups

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These Strawberry Mango Salsa Cups are sweet, juicy, crunchy and super easy to make. They’re a great combination of flavors and textures perfect for summer. 

What I love about summer is all the fabulous fresh fruits that are available. So when Athens Foods challenged me to create a fun summer appetizer recipe using their convenient, ready to use frozen mini Fillo Shells I knew I wanted to pair them with fruit. 

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I often serve Strawberry Mango Salsa and Cinnamon Tortilla Chips for summer get togethers. It’s always a hit, but also a little difficult to eat. So I decided it would be fun to use the Athens Mini Fillo Shells to turn it in to an easier-to-eat, easier-to-serve appetizer.

They’re great for a party because you can make the salsa and bake the cinnamon sugar cups ahead of time. Then right before you serve them you can quickly fill the shells with salsa and they’re ready to serve.

These Strawberry Mango Salsa Cups are sweet, juicy, crunchy and super easy to make. They\'re a great combination of flavors and textures perfect for summer.

My family devoured these. Five of us ate all 30 in less than five minutes. If you’re making them for a party, I’d definitely double the recipe. Your guests will be glad you did.

Featured Image for post - Strawberry Mango Salsa Cups
Yield: 6 - 8 servings

Strawberry Mango Salsa Cups

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes

Ingredients

  • 1 medium size mango, finely diced
  • 1/2 pint strawberries, finely diced
  • zest of 1 lime
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 tablespoon fresh chopped parsley or mint
  • 2 packages (30 count) Athens® Mini Fillo Shells
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions

Strawberry Mango Salsa

Combine all ingredients in a medium size bowl and chill until ready to serve.

Cinnamon Sugar Cups

  1. Preheat oven to 400°. Place mini fillo shells on a baking sheet lined with parchment paper or tin foil.
  2. In a small mixing bowl, combine sugar and cinnamon. Lightly brush cups with butter and sprinkle with cinnamon sugar mixture.
  3. Bake 4 minutes until shells are golden brown.
  4. Fill shells with strawberry mango salsa right before serving.

Disclosure: This post is sponsored by Athens Foods, but all opinions expressed are always my own.

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