Blow bubbles to your favorite Don Ho classics. Pass out bubbles in party favors or place cards.

Dips & Spreads

Savory Mango Relish (Chutney)

This makes a lot but you can reduce the proportions accordingly for a smaller amount.

  • 25 Mangos -approximately 12 cups sliced-firm yet ripe
  • 6 ½ cups sugar (or SplendaT)
  • 4 chili peppers- seeds removed and finely chopped
  • 2 cups vinegar -no specific kind
  • 3 cups golden raisins
  • 2 large clove garlic
  • 1 cup sliced onion
  • ½ cup finely chopped ginger
  • 1 tsp salt

Optional:

  • ½ cup toasted, coarsely chopped macadamia nuts

Instructions:
Bring vinegar and sugar to a boil for five minutes. Add mango and all other ingredients, cook slowly for 90 minutes. Cool and put into canning jars. Note: Canning jars should be sterilized before use. Fill the jar to the top and seal with plastic wrap and close tightly or wax seal it.

Options:
- You can choose to include nuts in the mix or have them in a serving dish for each guest to serve themselves.

- You can substitute other fruit as well such as citrus or nectarines and the recipe will work well. If you choose to substitute fruit, you may want to create a blend of sugar using 3 ¼ c granulated sugar (or SplendaT) and 3 ¼ c brown sugar to better complement the citrus.

 

Macadamia Crab Dip

  • 16 oz cream cheese, softened
  • 16 oz crabmeat, divided
  • 3 tbsp chopped macadamia nuts
  • 2 tbsp milk
  • ½ tsp Worcestershire sauce
  • ½ cup green onion, finely chopped
  • 1 tsp lemon juice
  • Parsley, chopped for garnish

Instructions:
Combine 8 ounces of the crabmeat and the remaining ingredients. Beat until light and almost wispy. Gently fold in the remaining 8 ounces of crab meat and then spread into a shallow baking pan. Bake for 6-8 minutes in a 400 degree oven until top is lightly browned and bubbly. Sprinkle parsley on for garnish and serve with your favorite dipping items.

 

Island Mango Dip

  • 12 oz cream cheese-softened
  • 4 oz cottage cheese (low fat)
  • 2 large mangos
  • 2 cups crushed pineapple
  • 16 oz jar pineapple chutney
  • ¼ tsp lemon juice

Instructions:
Peel the mango and dispose of the pits.
Drain the crushed pineapple.

Using a food processor or blender, mix softened cream cheese, cottage cheese, mango and lemon juice together. In a separate bowl, mix the pineapple and the chutney together.

Spread the mango-cheese mixture onto a shallow serving platter or tray. Spread chutney mixture evenly over the mango-cheese mixture. Serve with crackers or toast.

 

 

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