Spicy Mango Whipped Goat Cheese
Ingredients
- 6 ounces of softened cream cheese
- 6 ounces plain softened goat cheese
- 1 grated clove of garlic
- 2 tablespoons of fresh chopped basil
- Kosher salt
- 2 tablespoons of extra virgin olive oil
- 1 cup of finely chopped fresh mango
- ½ teaspoon cayenne pepper
- 2 tablespoon chopped roasted and salted cashews
- Pita chips for serving
- ½ of mango chutney
Mango Chutney
- 2 ripe mangoes, peeled and diced
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 1 teaspoons fresh ginger, grated
- 1 pieces garlic clove, minced
- 1/3 teaspoons red chili flakes
- 1/3 teaspoons ground cumin
- 1 pinch of salt
- 2 tablespoons water
Instructions
INSTRUCTIONS
- In a food processor, pulse cream cheese, goat cheese, garlic, basil, and 1/4 teaspoon salt until smooth, 15 to 20 seconds. With the motor running, drizzle in oil and blend until mixture is smooth and fluffy, about 1 minute. Transfer to a serving bowl.
For the Mango Chutney:
- Add 2 ripe mangoes, peeled and diced, apple cider vinegar, brown sugar, fresh grated ginger, minced garlic clove, red chili flakes, ground cumin, pinch of salt and water into a small saucepan. Stir everything together over medium heat.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until the mango softens and the liquid thickens to a jam-like consistency.
- Mash and adjust: Use the back of a spoon or a fork to lightly mash some of the mango chunks.
- Cool and serve: Remove from heat and let cool for 5 minutes before serving. Store in a sealed jar in the fridge for up to 2 weeks.
- In a medium bowl, mix mango, chutney, and cayenne. Spoon over top of whipped cheese. Top with cashews and more basil. Serve with pita chips alongside.
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