Why is it that – when it comes to fruity cream cheese flavors – berries get all of the fun? I’ve seen blueberry & strawberry cream cheese… but never a tropical-inspired variety.
That all changes now with this delightfully different mango coconut cream cheese.
Slightly sweet, pale yellow-hued, and reminiscent of leisurely tropical breakfasts, this cream cheese is definitely worth trying if you like fruity spreads on your bagels; and because the rich cream cheese is balanced out by juicy fresh fruit, you don’t have to worry about the fat content.
Mango Coconut Cream Cheese
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients (1 small jar)
- 1/2 cup whipped or neufchatel (1/3-less-fat) cream cheese, at room temperature
- 1/2 of a large very ripe red blush mango, peeled, pitted, and chopped
- 2 Tbsp unsweetened coconut flakes (plus more for garnish, if desired)
- 1/2 – 1 tsp agave nectar or honey (depending on sweetness of mango; start with 1/2 tsp and add more if desired)
Combine room-temperature cream cheese and chopped mango in a mini food processor (or blender) fitted with the steel blade. Process until very smooth and fully combined. Add in the coconut flakes and agave or honey. Process until combined (there will be some tiny pieces of coconut that don’t become fully pulverized).
Place in fridge for about an hour to firm up.
Store in fridge.