"Hesteria" Mango Cheeseball
(Devin's alma mater).  If coconut isn’t your thing, just leave it out and increase the nuts by ½ cup.  And if
you don't have chili-spiced dried mango available to you, use regular dried mango in its place and add
a quarter teaspoon of cayenne pepper.


2 (8 oz.) packages cream cheese, softened
1 ripe mango, finely diced
2 tablespoons green onion, minced
1 tablespoon grated fresh ginger
½ teaspoon seasoned salt
1 tablespoon brown sugar
½ cup chili-spiced dried mango, finely diced (available at Trader Joe’s)
1 ½ cups chopped pecans
½ cup shredded coconut
Crackers and apple slices for dipping

In a medium mixing bowl, using a rotary beater or stand mixer, combine the cream cheese, fresh
mango, green onion, ginger, seasoned salt and brown sugar.  Stir in the dried mango. Chill for a
minimum of 2 hours.

In a dry sauté pan, toast the pecans and coconut until fragrant and coconut is lightly browned.  Set
aside.

Gather cheese mixture and shape into a ball or log. Roll in nut mixture and return to refrigerator until
ready to serve.  Serve with crackers and apple slices.