Spiced Beef on Pita Triangles With Fresh Mango Salsa

USA WEEKEND columnist Pam Anderson 0

"The pita chips and meat mixture can be made days ahead."

Ingredients {{adjustedServings}} servings 96 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
  2. Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
  3. Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
  4. When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 4

  1. 4 Ratings

Hot Chilli

Not bad but not brillant either. If you like mango chutney you will love this. Don't think I'll be making again.


very quick and easy to make and tastes REALLY good. Wonderful, different appetizer that all our guests loved.


I added some plain yogurt and lettuce and used beef strips and mango atchar instead, tastes great