Mango Salsa Endive Cups Recipe
Mango Salsa Endive Cups are a fresh, colourful and flavour-packed appetiser made with juicy mango, crisp endive, tomatoes, red onion, coriander, lime and a hint of chilli. Quick and easy to prepare, these vibrant bite-sized cups are perfect for parties, brunches, celebrations and healthy entertaining.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Mixing Spoon –
- 1 Serving Platter –
- 1 Citrus Juicer –
- 1 Kitchen Paper:
Ingredients
- 2 Large Ripe Mangoes
- 3 Large Heads Belgian Endive
- 2 Medium Plum Tomatoes
- ½ Small Red Onion
- 1 Fresh Jalapeño Or 1 Small Scotch Bonnet
- 2 Tablespoons Fresh Lime Juice
- ¼ Cup Fresh Coriander
- ½ Teaspoon Fine Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Small Ripe Avocado - Optional
- 1 Teaspoon Fresh Lime Zest
- ¼ Cup Sweetcorn - Optional
Instructions
Step 1: Prepare The Mango
- Peel the mangoes and remove the stones.
- Cut the flesh into small, even cubes of approximately 5–7 mm.
- Avoid chopping the mango too finely because larger pieces give the Mango Salsa Endive Cups a more satisfying texture.
Step 2: Prepare The Endive
- Separate the endive leaves carefully from the base.
- Choose the larger outer leaves for the cups.
- Rinse the leaves under cool running water.
- Dry them thoroughly with kitchen paper.
- Reserve smaller inner leaves for another salad or garnish.
Step 3: Prepare The Vegetables
- Finely dice the tomatoes and red onion.
- Remove the seeds from the jalapeño if you prefer less heat.
- Mince the jalapeño finely.
- If using Scotch bonnet, add it cautiously for a stronger chilli kick.
Step 4: Combine The Salsa
- Add the diced mango, tomatoes, red onion, chilli and coriander to a large mixing bowl.
- Add the lime juice, lime zest, olive oil, salt and black pepper.
- Add the avocado or sweetcorn if using.
Step 5: Fold Gently
- Use a large spoon or silicone spatula to fold the ingredients together gently.
- Avoid vigorous stirring because ripe mango and avocado can become mushy.
- Keep the ingredients chunky and recognisable.
Step 6: Taste And Adjust
- Taste the mango salsa carefully.
- Add more lime juice if it tastes too sweet.
- Add another pinch of salt if needed.
- Add more chilli if you want extra heat.
- Allow the salsa to rest for approximately 5–10 minutes.
Step 7: Fill The Endive Cups
- Place the dry endive leaves on a serving platter.
- Spoon approximately 1 tablespoon of mango salsa into each leaf.
- Avoid overfilling the cups so the salsa remains neatly inside the endive.
Step 8: Garnish
- Finish each cup with a tiny coriander leaf, a little lime zest or a small mango cube.
- Arrange the Mango Salsa Endive Cups in neat rows or concentric circles for an attractive presentation.
Step 9: Serve Immediately
- Serve the Mango Salsa Endive Cups immediately while the endive remains crisp.
- Keep the filled cups chilled until serving if preparing them slightly ahead.
- Enjoy the combination of crunchy endive and fresh, juicy mango salsa.
Notes
- 🥭 Choose Firm, Ripe Mangoes: Use sweet mangoes that are ripe but firm enough to hold their shape when diced.
- 🥬 Keep Endive Crisp: Wash and dry the endive leaves thoroughly before filling.
- 🍋 Balance The Flavours: Adjust the fresh lime juice, salt, and chilli to suit your taste.
- 🌶️ Control the Heat: Use jalapeño for mild heat or a small amount of Scotch bonnet for a spicier kick.
- 🥄 Mix Gently: Fold the salsa carefully to keep the mango pieces intact and attractive.
- ⏰ Assemble Just Before Serving: Fill the endive cups shortly before serving to prevent them from becoming soggy.
- ❄️ Store Separately: If preparing ahead, refrigerate the mango salsa and endive leaves separately until ready to assemble.
- ✨ Serve Fresh: These Mango Salsa Endive Cups are best served chilled and fresh for maximum crunch and flavour.