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Shrimp and Mango Chutney Phyllo Bundles

24 bundles
Appetizers

Characteristics

Low Sodium

Nutritional Facts Per Serving

62
Calories
2.3 g
Protein
4.7 g
Carbs
0.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 62
  • Fat 3.7 g
    • Saturated   2.2 g
    • + Trans 
  • Cholesterol 24 mg
  • Sodium   108 mg
  • Carbohydrate 4.7 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 2.3 g
    • Vitamin A 4 %
    • Vitamin C 0 %
    • Calcium 1 %
    • Iron 4 %

Method

Combine first three ingredients in a medium bowl. Coarsely chop shrimp (each shrimp should be cut into about 3 pieces). Mix shrimp and mint or cilantro into the cream cheese mixture.
Line a baking sheet with parchment paper. Set a sheet of phyllo on a work surface and lightly butter it. Top with another sheet and brush it lightly with butter. Repeat the last step one more time.
Cut the layered sheets into 12 squares. Place a 2 tsp. amount of the shrimp mixture into the centre of each square. Lift up corners of each square and squeeze at the top to seal and form small bundles. Place the bundles on the baking sheet. Create 12 more bundles by repeating the above steps with the remaining 3 sheets of phyllo and filling.
Cover and refrigerate bundles and until ready to bake (can be made a few hours in advance). When needed, bake the bundles in a 375 degree F oven for 15 minutes, or until light golden brown. Serve bundles, if desired, with yogurt for dipping.
Note: Choose a mango chutney not overly chunky. The one used in this recipe was Patak brand.

Serving Suggestions

You can serve these bundles as suggested in the recipe with plain yogurt for dipping. You could also serve it with a flavoured yogurt dip, such as Cucumber Raita.

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