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1
For the mango dip: Cut the mango into small pieces. Mix with the lime zest, a few drops of lime juice, coriander, chopped mint and a little olive oil. Puree with a stick blender. Season with salt to taste and stir. Place in refrigerator until time to serve.
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2
For the filling: In a pan place some olive oil and saute the chopped onion and curry. Cook until the onions soften. Add the chopped garlic and ginger.
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3
Add the diced carrot and cook for about 5 minutes. Add the peas and rice and continue to cook. Season with salt to taste.
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4
Add the spinach, chopped pistachios and coconut. Mix well and remove from heat.
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5
Fill a bowl with water and soak the rice sheets one by one, until soft (do not soak too long or sheets will turn brittle).
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6
Spoon filling in the center of rice sheet, fold over to make a triangle and seal edges with a little water. Repeat procedure with the remaining sheets.
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7
Place the samosas on a baking sheet, greased with olive oil and brush tops with olive oil.
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8
Bake in a preheated oven at 400u00b0F for about 15 minutes or until tops are slightly toasted. Serve hot with the mango dip.
