2tbspwaterbring to a boil and simmer for about 10 minutes
For the dip
1package of spreadable cream cheese8 oz / 226g or 250g
Chopped parsley
Instructions
Place the mango, vinegar, fish sauce, soy sauce, sugar and ginger in a saucepan. Heat over medium heat and bring to a boil while stirring to dissolve the sugar. Simmer for about 10 minutes, until slightly thickened.
Add the chopped jalapeno and simmer for a further 5 minutes.
In a small bowl, dissolve the cornflour in the 2 tbsp of water. Add this to the mango jalapeno sauce and simmer (stirring frequently) until thickened, another 10-15 minutes. Simmer longer for a thicker sauce, or add water to thin it out.
For the dip
Place the cream cheese on the serving plate (straight from the packet is fine, OR you can shape it any way you like).
Pour about 1/3 - 1/2 of the mango jalapeno sauce/jam over the top.
Sprinkle some chopped parsley on top. Serve it cold, with crackers.