MANGO BERRY RELISH PHYLLO TARTLETS
1 mango, fresh, ¼” diced
2 strawberries, medium size, ¼” diced
5 raspberries, quartered
6 blueberries, quartered
2 teaspoons orange juice
1½ teaspoons agave syrup
4 mint leaves, chopped, approx. ½ teaspoon
15 Athens® Mini Fillo Shells (1 box)
Whipped topping, fat free, for garnish
In a medium bowl, combine diced mango, strawberries, raspberries, blueberries, orange juice, agave and mint. Mix thoroughly. Cover with plastic wrap and refrigerate for a minimum of 2 hours to overnight.
When ready to assemble, fill shells with a heaping teaspoon of the mango berry relish.
Garnish with fat free whipped topping if desired. Serve immediately.
Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.