These beautiful little spoons are a mouthful of freshness and are so easy to whip up in 10 minutes flat.
I served them at a recent Edible Flowers Garden Party complete with the tiny cobalt blue Lobelia flowers and they received rave reviews. I didn’t share the recipe with the ladies in printed form because as I said they were too easy!
I was going to serve them in little oven baked Gow Gee wrappers but then I decided that anyone who was gluten intolerant couldn’t enjoy them too. So, the spoons were the serving idea of choice.
To make those wrappers into crispy cups, buy a pack of wrappers from the supermarket , lightly oil some cupcake moulds and press the wrappers into them. Cook at 180C until they are golden brown. Dry them out of the cupcake tins on a biscuit rack and they are ready to be filled.
Anyway, it was pretty funny because everyone wanted something to go by as a guideline, so here it is, the very easy and quick recipe for Summer Salsa Spoons. I think they will make it to a few Christmas dinners this year!
I’ve added some options at the end for you to add to this recipe if you want to change them up a bit.
For 16 spoons or wrappers you’ll need:
¼ fresh, firm mango cheek, sliced finely and cut into tiny dice
¼ cup finely diced Lebanese cucumber
¼ cup finely diced red capsicum
1 tablespoon very finely sliced green tops of spring onions.
2 tablespoons lemon or lime juice
Pinch chilli powder (Just enough for a hint of spiciness)
Salt and pepper
Tiny organically grown edible flowers to serve eg Lobelias
To make them, add the diced and sliced mango, cucumber, red capsicums and spring onion to a bowl. Gently stir in the lemon or lime juice, chilli powder and salt and pepper to taste. Try not to squash the delicate mango slices.
Spoon them into the spoons or Gow Gee wrappers and serve chilled with flowers.
Use avocado or fresh blueberries or cherries instead of mango
Add a teaspoon of garden mint or Vietnamese mint for a beautifully herbaceous flavour
If the citrus juice is too strong for you, omit it and use a little Sweet Chilli Sauce instead