CHILI SHRIMP AND MANGO CUPS

3 sheets fillo pastry
Cooking-oil spray
200 g shelled small cooked shrimp, chopped finely
1 small mango, chopped finely
1/2 small red onion, chopped finely
1 bridseye chili, seeded, chopped finely
2 tablespoons finely chopped fresh chives

Cut fillo into 4cm squares. Layer 4 squares together, spraying with oil between each layer and ensuring corners do not cover those of previous square, to make 1 stack. Repeat with remaining squares to make 52 stacks.

Press 12 stacks into oiled 12-hole small (2 tablespoons) muffin pan. Bake in moderate oven 5 minutes or until browned. Repeat with remaining stacks.