by Ernest Reynoso Gala/Marivic Dominguez
A) Put in a blender:
2 cups cubed Mango
1-220grams Magnolia cream cheese cubed
1/4 cup each of mayonnaise and chopped onion, corn syrup
1 tbsp. Dijon mustard
1/4 tsp. each of salt and pepper
B) Portion unto 4 -one cup capacity ramekins or custard cups. Top each with 1/4 tsp. McCormick poppy seeds. Will last one week in the refrigerator.
An all-around dip that can be served with buffalo wings, fish, chips, and fries.