Instructions: Preheat oven to 325 degrees. Place pecans on a baking sheet and toast in oven until golden brown, about 15 minutes. 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.

NOTES : Its too high fat even using nonfat cream cheese. Youd have to omit the nuts I suppose. Anyone have any ideas for substitutions?

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