Ingredients
1/3
cup plain yogurt
2
tablespoons purchased mango chutney, large pieces chopped
1
teaspoon curry powder
1/4
teaspoon salt
1
cup finely chopped cooked chicken
1/4
cup diced fresh mango
2
tablespoons finely chopped red onion
2
tablespoons chopped fresh mint leaves
1
package (2.1 oz) frozen mini phyllo shells (15 shells)
Fresh mint sprigs
Preparation
In medium bowl, mix yogurt, chutney, curry powder and salt. Stir in chicken, mango, onion and chopped mint. Cover; refrigerate 30 minutes.
Spoon 1 rounded tablespoon chicken mixture into each phyllo shell. Top with mint sprig. Serve immediately, or refrigerate until serving.
