Mangocheesespread Recipes

MANGO CURRY CHEESE SPREAD

Steps:

• In a bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and cheddar cheese until well combined and fluffy. Add the curry powder and mix in well.
• Spoon cheese mixture into a 6-inch springform pan or a similar sized dish or bowl. (*You can use any dish that will make the mixture about 1-inch thick). Alternately, you can shape into a 6-inch disc by hand. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours, until chilled and firm.
• Meanwhile, make the topping by combining the topping ingredients and stirring together the ingredients. (*You can use any or all of the topping ingredients you like or have on hand. If you are skipping some, add a bit more of the ones you are using, until you have a thick topping mixture). You can cover and refrigerate separately until ready to serve or use right away.
• To serve, remove from springform pan, if using. Spoon topping overtop and serve with crackers, apple slices or Naan chips or crisps.

MANGO CHUTNEY CHEESE SPREAD

Steps:

• Mix together all but the chutney and form into a ball.
• Cover with plastic wrap and refrigerate for 12-24 hours.
• Just before serving, cover cheese ball with chutney.
• Serve with assorted crackers, apples slices or celery sticks.

MANGO CHUTNEY SPREAD

Steps:

• Mix all ingredients together, chill if desired & enjoy!

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 SPREAD

Steps:

• Preheat oven to 100°C.
• Place mango pulp and juices into a large pan over low heat and simmer for 10-15 minutes or until most of the liquid has evaporated.
• Meanwhile spread the sugar on a large baking tray, place in the oven and warm for 5 minutes.
• Blend or sieve the mango mixture, then return to the pan.
• Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved.
• Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.
• Spoon the mixture into clean, sterilised jars. Cover and seal.
• Mango mixture will keep in the fridge for up to 3 weeks.

MANGO CHEESE SPREAD

Steps:

• Mix all in a food processor to make a nice spread.
• Serve with crackers, toasted Indian bread{Naan}, Grilled chicken, or fresh vegies and fruit.