Want something quick and delicious for the appetizer table? Gussy up a bar of cream cheese with a sweet-spicy mango-jalapeño salsa.
What You Need
Original recipe yields 12 servings
1 can of diced mango (15 oz.) in light syrup, not drained
2 small jalapeño pepper s, seeded and cut into rings
1 red pepper
2 tablespoons of KRAFT Mango Chipotle Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
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Let's Make It
Combine mango and peppers in a large non-stick skillet. Bring to a boil over medium-high heat. Reduce heat to medium and gently boil 7 to 10 minutes or until most of liquid is evaporated and turn into a heavy syrup; remove from heat. Let it cold down and mix carefully with the dressing.
Place cream cheese on serving plate; top with mango mixture. Serve with assorted crackers.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.