2 sheets pf commercial frozen puff pastry (such as pepperidge farm, enough for 30 2 inch diamonds)
2 medium sized mangoes, peeled and diced (1 and 1/4 cup)
1/2 cup chopped scallion
1 small tomato, diced
1-2 green chilies, minced
1/2 teaspoon fresh bruised cumin
1 tablespoon chopped cilantro
3/4 cups goat cheese, crumbled
Heat the oven to 400 degrees or per puff pastry package instructions.
Grease a baking sheet with the baking spray.
Cut the pastry into triangle shapes and spread on the baking sheet.
Place in the oven for about 10 minutes.
In the meantime, in a mixing bowl toss the mango, scallion, green chili, cumin and the cilantro and toss well.
Remove the baking sheet and place some of the mango mixture and some goat cheese on each puff pastry triangle until they are all topped.
Place back and bake for another 7-8 minutes, until the cheese has softened and the pastry is crisp.This usually is indicated by the smell of crisp pastry.
Serve with a glass of chilled white wine.