Mango Cheese Spread

This is a sweet cheese spread served chilled that only takes a few minutes to make, but must be prepared well in advance of being served. I like to offer this as part of an appetizer when serving East Indian cuisine. It can served as a bowl or mold that guest help themselves to or as individual offerings on small slices of Naan bread or crackers. Yields about 3.5 cups of spread


1 cup dried mangos – rehydrated and diced
3/4 cup water
2 (8 oz.) pkgs. of cream cheese – softened
3/4 cup apricot preserve or orange marmalade
2 TBL whole milk
1 cup pecans or pistachios – chopped


  1. Mise en Place – measure and prepare your ingredients prior to starting.
    1. Set cream cheese out to soften – make sure to remove from packaging while still cold and hard, its a mess to get unpacked once soft.
    2. Hydrate mangos prior to dicing by placing water and mangos in sauce pan that you bring to a boil; cover, reduce heat, and simmer 10 mins. Once done, drain water and let mangos cool on a paper towel. When cool, dice to the size you want in your spread. I usually go with 1/8th inch dices.
    3. Chop nuts. How fine you chop is up to you depending on the texture and appearance you want and how good your food processor is. I usually chop medium to fine.
  2. Once cream cheese is soft, beat at medium speed until smooth and fluffy.
  3. Stir in mangos and remaining ingredients.
  4. If you are serving this as a serve yourself bowl or mold place spread in either a mold or the serving bowl, cover and chill for at least six hours.
    1. Usually I chop up a small amount of nuts very fine and dust the spread to help with presentation.
  5. If you planning on making individual servings on bread or crackers for appetizers or Hors d’oeuvres, place spread on a plate to chill. I usually press spread into a large round mold so it looks like a disk of brie. I then dust the top and sides with nuts and cut out slices to place on either crackers or savory bread.