Spicy Bombay Creamcheese Dip with Coconut and Mango
This is a very pretty way of serving up a classic jelly and cream cheese appetizer. Huge on flavour and so exotic, you'll want to serve it on french toast for breakfast.
Spicy Bombay Creamcheese Dip with Coconut and Mango
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This is a very pretty way of serving up a classic jelly and cream cheese appetizer. Huge on flavour and so exotic, you'll want to serve it on french toast for breakfast.
Author:
Lynda
Ingredients
- 250 gm soft Creamcheese
- ¼ cup mango, chopped
- ¼ cup shredded unsweetened coconut,
Topping:
- ½ jar Perth Pepper and Pestle Spicy Bombay Red Pepper Jelly
Garnish:
- ½ mango sliced thinly
- Shredded unsweetened coconut
- ⅓ cup pistachios, lightly roasted
Instructions
- Lightly blend the chopped mango and coconut into the creamcheese til well blended and smooth.
- Spread mixture into a shallow decorative dish.
- Then spread the Perth Pepper and Pestle Spicy Bombay Red Pepper Jelly over the creamcheese.
- Arrange the mango slices around one edge of the dish and sprinkle the surface of the jelly with the coconut and pistachios.
TO SERVE
- Serve with your favourite crackers or toasted baguette slices.
- ENJOY the raves !
What you need to make this recipe
[wpsc_products product_id='1721']Try our other Red Pepper Jellies
[wpec_product_slider category="Red Pepper Jelly"]Tags: Red Pepper Jelly - Spicy Bombay
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