This appetizer comes from Fast Appetizers by Hugh Carpenter and Teri Sandison, published in the Minneapolis Star Tribune in 1999.

Endive Cups Filled With Cheese, Mango And Toasted Pecans
1/2 c. pecans
1 sm. ripe mango or 1/2 c. mango chutney
2 tbsp. fresh ginger, finely minced
2 tsp. Asian chile sauce, or hot sauce
8 oz. cream cheese, room temp
36 lg. Belgian endive leaves (about 6 lg. heads), chilled

Preheat oven to 325 degrees F. Place pecans on a baking sheet and toast in oven until golden brown, about 15 min. Cool to room temperature and coarsely chop.

If using fresh mango, peel mango, cut away flesh from seed and coarsely chop flesh. In a medium bowl, combine pecans, mango (or chutney), ginger, chile sauce and cheese, mixing evenly using your hands. Refrigerate for up to 8 hours.

No more than 2 hours before serving, separate endive leaves, rinse and pat dry. Fill the cups in the leaves with cheese mixture, place on plate and serve.  Makes about 36 appetizers.