Ernest Reynoso Gala


Mango Dip
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.

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