ENDIVE CUPS FILLED WITH CHEESE, MANGO AND PECANS

1/2 cups pecans
1/2 cup ripe mango or 1/2 cup purchased mango chutney
1 tablespoon finely minced fresh ginger
1 teaspoon Asian chile sauce or hot sauce of choice, optional
4 ounces cream cheese, at room temperature
18 large leaves Belgian endive (about 4 large heads), washed, dried and chilled

Preheat oven to 325 degrees F.

Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Cool to room temperature, then chop coarsely.

If using fresh mango, peel it and cut the flesh away from the seed. Coarsely chop the flesh.

In a bowl, combine the nuts, mango (or chutney), ginger, chile sauce and cheese. Using your hands, mix evenly. Refrigerate. This mixture can be refrigerated for up to eight hours before serving.

No more than two hours before serving:
Fill the endive cups. Place the cups on a serving plate and serve.

Servings: 6-12
Adapted from source: Fast Appetizers by Hugh Carpenter and Teri Sandison