3 Moreton Bay Bugs
½ tsp Rock Salt
2 cloves Garlic
2 sticks of celery
1 spring onion
200 g Cream cheese
1 long red chilli
Into a saucepan of boiling water add rock salt, Garlic, Celery and Bugs, pop on a lid, cook for 5 minutes.
Chop Taragon, chives and spring onion, nice and fine and add to a mixing bowl, add 100g cream cheese and mash together.
Scoop a mango into a bowl and add 1 long red chilli finely diced, 100g softened cream cheese and mash together.
Remove bugs from heat and allow to cool. Peel the bugs, remove the flesh and chop roughly and add to each filling, give it a good stir.
Spread mix onto bread