Chipotle-Mango, Smoked Salmon Crostini

Lisa Mersereau


Easy, elegant sweet and delicious
Sure to delight any crowd for any occasion.

★★★★★ 2 votes
30 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummers! This spread has quite a kick... and would also be great with chicken or fish.


loaf baguette style french bread
1 pkg
whipped cream cheese
1 jar(s)
chipolte-mango jelly (see recipe)
6 oz
salmon, smoked


3 c
fresh diced mango's (i use the fresh jars found in the produce section)
1 can(s)
12 oz can chipolte peppers in adobo sauce
2 c
apple cider vinegar
6 c
1 pkg
liquid fruit pectin 6 oz both pouches

How to Make Chipotle-Mango, Smoked Salmon Crostini


  • 1preheat oven to 350.
  • 2Cut baguette into 1/2 slices at a slight diagonal.
    Put slices on un-greased cookie sheet.
    Bake in oven for 10=15 minutes until lightly toasted.
  • 3Remove form oven and let cool.
  • 4Spread cream cheese on slices of bread.
  • 5Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
  • 6Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
  • 7Serve and enjoy.
  • 8Directions for Chipolte Mango Jelly.
    1) Prepare jars and lids as directed.
    2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree
    3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved.
    4)Add mango-pepper mixture and bring to a rolling boil for ten minutes
    5) Let cool for 10 minutes
    6) Add both pouches of liquid pectin and bring to a boil for five minutes.
    7) Ladle Into jars and finish processing.
    ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

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About Chipotle-Mango, Smoked Salmon Crostini