Tangy goat cheese with mango chausson, also known as a turnover.
- 1 Mango
- Small Goat cheese log (4oz.)
- Phylo dough
- For dressing:
- 2-3 Tbsp honey
- 1 Tbsp Coriander seeds
- 1 Shallot
- Salt and pepper to taste
- 1 Tbsp Cider vinegar
- Fresh Cilantro
- Sweet-sour mango dressing: Chop the shallot and sauté with coriander seeds and honey until lightly caramelized. Add vinegar. Once evaporated, add some black pepper and finely chopped mango slices and cilantro. Mix well on the stove, but don’t cook any further.
- Chaussson: Take 2 layers of the pastry. Brush each layer lightly with melted butter and fold in half. Peel the mango and slice finely. Place the fruit on the phyllo dough, and atop with goat cheese slices (1 or 2 slices), then cover with another layer of mango, fold up the corners, while brushing with butter, and once the pockets are shaped brush lightly again on top with butter.
- Warm up the frying pan and place in the goat cheese chaussons, face down, until brown on one side, then turn over. Serve on a bed of lettuce with the mango dressing on top.
Goat cheese chausson with mango,