Mango Ginger Montrachet

This is an exceedingly simple recipe, but sometimes the simplest things are the most elegant, pleasurable delights. Montrachet is a fancy word for goat cheese that I learned from my sweet friend Melissa at ChinDeep, and I love the way the sound of Mango Ginger Montrachet floats off my tongue. It describes this simple, elegant delight just perfectly.

This recipe came about because of a chunk of mango ginger flavored cheese that someone brought to our yoga Christmas party last year. Everyone raved about it (including me) and I asked where I could find it. I searched for it at the market, and finally found it, but all they had was a HUGE round of it for $40. I left the store in despair … I couldn’t spend $40 on a chunk of cheese! Especially when I could NEVER eat that much … it would all go to waste!

This year again, someone brought a chunk of that marvelous mango ginger cheese to our yoga party. A few days later, as I was contemplating what to make with my goat cheese, the answer came to me: I could MAKE some of that FABULOUS cheese! Yes, that’s it! I went out and bought me some dried mango and some candied ginger (you can make the candied ginger at home if you prefer … I decided to “cheat” this time).

In case you’re wondering what “Greek Yogurt Cream Cheese” is, I took a picture for you. If you don’t have any, just use light cream cheese:

The mango and ginger become delightfully soft as they soak up moisture from the cheese. Don’t skip the plain yogurt because that keeps the cheese nicely spreadable over time.

Mango Ginger Montrachet

• Prep Time: 15 minutes
• Total Time: 15 minutes

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Ingredients

Scale 1x2x3x

• 1/4 cup dried mango, chopped into small bits
• 1/4 cup candied ginger, chopped into little bits
• 4 oz. montrachet (goat cheese)
• 4 oz. Greek yogurt cream cheese (or light cream cheese)
• 1 Tablespoon plain lowfat yogurt

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Instructions

1. Chop up the mango and ginger into little bits. Set aside.
2. Set the goat cheese and cream cheese in a medium mixing bowl and let it soften at room temp (or, if you’re impatient like me, 30 sec in the microwave speeds up the process). Mix the cheeses together in a bowl till smooth, then stir in the yogurt too. Stir in the mango & ginger. Put in an airtight container and refrigerate for several hours to let the mango and ginger soften and the flavors blend together.
3. Serve with crackers (or shape into a cheese ball if you like).

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Notes

Total time doesn’t include the “chilling” time. Do give it a good two hours or more.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Hearth & Soul Bloghop, Weekend Potluck, Sweet & Savoury Sunday, The Best of the Weekend and Inspiration Monday.