Mango Cream Dip Recipes

Steps:

• In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
• Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
• Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

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:

• 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:

• 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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.

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:

• 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:

• 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:

• 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.