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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
 
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:
Ingredients
  • 250 gm soft Creamcheese
  • ¼ cup mango, chopped
  • ¼ cup shredded unsweetened coconut,
Topping:
Garnish:
  • ½ mango sliced thinly
  • Shredded unsweetened coconut
  • ⅓ cup pistachios, lightly roasted
Instructions
  1. Lightly blend the chopped mango and coconut into the creamcheese til well blended and smooth.
  2. Spread mixture into a shallow decorative dish.
  3. Then spread the Perth Pepper and Pestle Spicy Bombay Red Pepper Jelly over the creamcheese.
  4. Arrange the mango slices around one edge of the dish and sprinkle the surface of the jelly with the coconut and pistachios.
TO SERVE
  1. Serve with your favourite crackers or toasted baguette slices.
  2. ENJOY the raves !

What you need to make this recipe

[wpsc_products product_id='1721']

Try our other Red Pepper Jellies

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