Sunset Mango Dip Food

SUNSET MANGO DIP

Steps:

• Place mango chunks in a blender container with brown sugar and lime juice. Blend until smooth.
• Spoon into a bowl.
• Stir yogurt into mango puree, stitting until blended.
• Chill thoroughly.
• Just before serving, sprinkle very lightly with nutmeg.

SUNSET DIP

Steps:

• Spread cream cheese in a 9" microwave safe pie pan.
• Sprinkle with cheddar cheese.
• Microwave on high 2-3 minutes until cheddar cheese is melted.
• Top with Sauce.
• Serve with 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!

BLACK BEAN AND MANGO DIP

Steps:

• Feel free to adjust jalapeno and garlic according to your taste.
• Combine all ingredients.
• OPTIONAL: For a smoother texture, purée the onions, peppers, garlic, lime juice and cilantro in a food processor, and then mix with the beans and mango.
• Refrigerate for at least an hour to allow flavours to blend.
• Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.

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.