Sunset Beet & Mango Samosa Tostadas
A vibrant fusion appetizer combining Indian samosa spices with Mexican tostada crunch. Crispy mini tostadas are topped with spiced beet-potato mash, fresh mango salsa, and a bright cilantro-lime yogurt drizzle. Bold colors, layered textures, and a sweet-spicy finish make this dish unforgettable.
🛒Ingredients
- 18 small corn tostadas
- 22 medium beets, peeled and diced
- 31 large potato, peeled and diced
- 41 tbsp olive oil
- 51 tsp ground cumin
- 61 tsp garam masala
- 71/2 tsp smoked paprika
- 81/2 tsp salt
- 91 ripe mango, finely diced
- 101 small red chili, finely minced
- 112 tbsp fresh lime juice
- 122 tbsp chopped cilantro
- 13120 g Greek yogurt
- 141 tbsp additional lime juice (for sauce)
- 151 tbsp chopped cilantro (for sauce)
- 162 radishes, thinly sliced
- 17Microgreens for garnish
👨🍳Instructions
Boil the diced beets and potato until fork-tender, about 15 minutes. Drain well.
💡Tip: Cook beets and potatoes together to allow the potatoes to absorb the beet color for a vibrant pink mash.
Mash the cooked beets and potato with olive oil, cumin, garam masala, smoked paprika, and salt until smooth but slightly textured.
💡Tip: Leave small chunks for texture rather than making it completely smooth.
In a separate bowl, mix diced mango, red chili, lime juice, and chopped cilantro to create a fresh salsa.
Stir Greek yogurt with lime juice and cilantro until smooth and lightly green.
Spread a layer of beet-potato mash onto each tostada, top with mango salsa, drizzle with yogurt sauce, and garnish with radish slices and microgreens before serving.
📊Nutritional Information
Approximately 280 calories per serving
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