Prep 30 mins
Cook 1 hr 15 mins
This version of the easy-to-make mini pastries has a spicy-sweet filling inspired by dried chili-mangoes (the recipe uses easier-to-find plain dried mangoes). You can easily adjust the spice level by increasing or reducing the amount of cayenne; at the stated level, the heat is relatively subtle. This recipe took 2nd place in The Indianapolis Star's 2006 Holiday Cookie Contest.
- 1 cup flour
- 1⁄2 cup butter
- 3 ounces cream cheese
- 3⁄4 cup dried mango, finely chopped
- 1⁄2 cup apricot preserves (sweetened)
- 1 tablespoon cider vinegar
- 1 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper (or to taste)
- Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
- Empty mixture into a bowl and knead lightly, pressing dough into a disc. Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
- In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
- Add remaining ingredients and return to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork. Cool completely before using. (You may also refrigerate for 2-3 days before using.).
- To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoons of chili-mango filling.
- Bake at 350° for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.