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Spiralized Mango, Chilli & Lime Croustades


35 min

Preparation time

0 min

Cooking time



A starter or side dish with sophisticated, zingy flavours and visual appeal.


  • ½ Red Onion,peeled and very finely sliced.
  • Juice of 1 fresh Lime.
  • Pinch of Salt.
  • 1 Mango, peeled, destoned and ‘spiralized’ or finely shredded.
  • 1 large medium Red Chilli, deseeded and finely shredded.
  • Good splash of Thai Taste Sweet Chilli Sauce
  • Fresh Coriander Leaves, finely chopped.
  • Croustade cases.

Steps for cooking

  • 1.Place the red onion and in a medium-sized bowl and squeeze over the lime juice and a pinch of salt and mix together. Set aside for about five minutes.
  • 2. Add the mango and chilli to the bowl and mix again.
  • 3. Add the sweet chilli sauce and give a final stir to ensure everything is nicely coated. Mix in the coriander leaves.
  • 4. Divide the mixture between the cases by twisting the mixture onto a fork and gently turning it into the croustade cases.
  • 5. Serve immediately.




Gluten Free:





Chef’s Tips

We would use a slightly green (under-ripe) mango as they have a little more bite and acidity than fully ripe, sweet mango making them more suitable for this zingy dish.

Did you know?

Bangkok was once criss-crossed by dozens of canals or “khlongs”, and its buildings stood on stilts, earning it the nickname Venice of the East.

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