Mango Cream Dip Recipes

MANGO CREAM DIP

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

MANGO CHUTNEY DIP

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.

MARYELLEN'S MANGO CHUTNEY DIP

Steps:

• Spread cream cheese evenly on 14" platter.
• Evenly spread on a layer of chutney.
• Sprinkle remaining ingredients evenly.
• Serve with crackers.

MANGO CREAM CHEESE BEAN DIP

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.

MANGO FRUIT DIP

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!

MANGO CURRY DIP

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.