Day 2 continues with this easy but powerfully flavored finger food! 😍
1 Mozzarella ball, sliced
1 Mango, diced
1 Lime, zested
Pink Himalayan Salt, to taste
Corn thin cakes
Place on top of a thin corn cake [gluten free], tostada shell, tortilla chips & the likes.
Mozzarella on bottom, diced mango, then the lime zest & salt. The lime zest brings out a totally different flavor profile in the mango!! So good! 😋
 Make mini taco shells to fill with this yumminess!** Take tortillas & lightly brush on EVOO, Avocado oil or melted butter. Using small round cookie or biscuit cutter, cut small circles out of the tortillas.
Turn a cupcake pan upside down & fold tortilla circles into the creases between the cupcake molds, like mini tacos. Bake at 350° for 5-8 minutes. Then once they cool, fill with the good stuff! Just make sure to cut down the mozzarella further if you’re trying this!
**We’ll have another use for these mini taco shells to come. Stay tuned!!! 😉
 If you want a VEGAN option, just like I shared in What to do with Thanksgiving Leftovers: Sweet Potatoes, you can add the mango, lime zest & salt to sweet potato toast & nut or seed butter instead!!