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Mango, chive and prawn cases

  • 0:30 Prep
  • 0:30 Cook
  • Makes 16


  • 16 slices sandwich-size bread
  • 80g butter, melted
  • 375g cream cheese, softened
  • 1/4 cup thickened cream
  • 1 large mango, flesh diced
  • 2 tablespoons finely chopped chives
  • 1 tablespoon mango chutney
  • 16 medium cooked prawns, peeled (tails intact), deveined


  • 1
    Preheat oven to 160°C. Remove and discard crusts from bread. Roll each slice of bread flat with a rolling pin. Using an 11cm (diameter) round cutter, cut 1 circle from each piece of bread. Brush both sides of 12 circles with melted butter. Press into holes of a 12 x 1/3-cup capacity muffin pan. Bake for 25 to 30 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with remaining bread and butter.
  • 2
    Using an electric mixer, beat cream cheese and cream until smooth. Add mango, chives, chutney, and salt and pepper to cream cheese mixture. Mix well.
  • 3
    Spoon cream cheese mixture into prepared cases. Top with prawns. Serve.

Source: taste.com.au


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