Mango Cream Dip Recipes

Steps:

• Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Chop up any large chunks of fruit in the chutney.
• Cover and chill.
• SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

Steps:

• Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
• When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
• Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add 1 Tbsp. cilantro; mix well.
• Spread cream cheese mixture onto bottom of shallow serving dish.
• Combine mangos, tomatoes, onions and remaining cilantro; spoon over cream cheese mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend cream cheese, sour cream, 1 tablespoon plus 1 teaspoon taco seasoning mix, onion powder, and hot pepper sauce together in a bowl. Fold in all but 1 tablespoon green onions; add refried beans, 1/2 cup Cheddar cheese, 1/2 cup Jack cheese, salsa, and apricot jam. Transfer mixture to an 8x12-inch baking dish. Top with remaining Cheddar and Jack cheeses.
• Bake in the preheated oven until mixture is bubbling and cheese is slightly browned, 20 to 30 minutes. Garnish the top with the remaining green onions and serve with warm tortilla chips.

Steps:

• Drain mango slices, reserving 1/2 cup juice. Place mango slices and reserved juice in a bowl. Beat with an electric mixer until pureed.
• Bring 2 cups water to a boil in a large saucepan. Add gelatin; stir quickly until dissolved. Pour in sugar and stir until dissolved. Add remaining 1 cup water. Remove from heat and let cool, about 5 minutes.
• Mix pureed mango and 2 cups plus 2 tablespoons heavy cream into the water mixture; mix well. Pour into 8 dessert cups.
• Refrigerate until set, at least 4 hours.

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

Steps:

• Mix cottage cheese, softened cream cheese and curry in a blender.
• Add nuts, raisins and 4 T chutney.
• Mix until chutney is blended.
• Add green onions and process again.
• Spoon 1/2 cheese mixture into a loaf pan that has been lined with saran wrap and sprayed with Pam.(Helps when getting out of the pan).
• Spoon rest of chutney on cheese mixture.
• Add remaining (other 1/2 of cream cheese mixture) on chutney.
• Let sit for 8 hours in the frig.
• Unmold and top w/parsley and toasted coconut.
• I use Carr Sweet Wheat Crackers for dipping.

Steps:

• Puree mango in a food processor.
• Then add marshmallow cream and cream cheese to the food processor and blend well.
• Serve with different fruits for example: pineapple, kiwi, oranges, strawberries, cantaloupe, grapes.
• Enjoy!

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

Steps:

• In food processor, place mango and mint. Cover; process about 10 seconds or until smooth.
• Add marshmallow creme and cream cheese; process about 10 seconds or until well blended. Serve with fruit. Garnish with mint leaf, if desired.

Steps:

• In a small bowl, thoroughly mix cream cheese, sour cream, and dried seasonings.
• Taste for seasoning.
• Spread mixture in an 11 inch glass pie plate or other serving plate of same dimension.
• Sprinkle top with minced jalapeno, then black beans, then mango.
• Cover well and chill overnight.
• Just before serving, sprinkle tomato and cilantro over the top.
• Serve with tortilla chips.
• Preparation time doesn't include chilling time.