Peel the mango.
Cut around the seed to remove the fruit flesh.
Puree with the mango juice.
Wash the parsley and shake it dry.
Remove the leaves from the stems and chop coarsely.
Wash the tomatoes and remove the stems ends, make a small cross on the bottom end and blanch briefly in hot water.
Refresh in cold water.
Remove the skin, quarter, deseed and finely chop.
Wash the chili and slice in half.
Remove the seeds and ribs.
Chop finely. Slice the avocado in half and remove the pit.
Scoop out the flesh.
Puree together with the cream cheese and lemon juice.
Season with salt and pepper.
Mix in the chopped chili and tomato.
Heat the tortillas in a skillet.
Distribute the mango puree evenly between them.
Place the finely sliced brie and parsley on top.
Season with salt and pepper. Fold in half.
Slice the quesadillas in half and arrange on a plate together with the guacamole and serve.
How to make your own Mexican tortillas, and a guacamole without cheese: read the recipe