SUR Goat Cheese Balls with Tangy Mango Sauce

Everybody, and anybody was talking about Vanderpump Rules season finale this week. So, I had to bless us with the famous SUR goat cheese balls. I love a good sweet/tangy/spicy mango sauce, and this paired perfectly with the cheese.

One large log of goat cheese rolled into 10 balls, place in freezer. Do this step at least 6 hours before frying.

Mango Sauce

2 cups fresh or frozen mango chunks

2 tablespoons honey

2 limes juiced

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon cardamom

1 knob of fresh ginger sliced

2 garlic cloves sliced

1/2 teaspoon red pepper flakes

2 tablespoons olive oil

Sauté garlic, ginger, and pepper flakes in olive oil for a minute or two, just until they start to sizzle. We only want to bring out the flavors, not fry them.

Pour remaining ingredients along with the oil mixture into blender along with 1/2 cup water. Blend until smooth. If you want a runnier sauce you can add another 1/4 cup of water, you might have to adjust the seasonings to your preference.

Goat Cheese Balls

1/2 cup flour

1 teaspoon salt (plus more for seasoning balls)

1/2 teaspoon pepper (plus more for seasoning balls)

1 cup seasoned bread crumbs

1/2 cup panko crumbs

2 eggs

Remove balls from freezer, season lightly with salt and pepper. Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl.

In another bowl beat two eggs until frothy. In a larger bowl mix together bread crumbs. Coat balls first in flour mixture, then dip into eggs mixture (make sure they are completely covered in egg, then in breadcrumbs. Once all balls are coated fry in 225 F oil for about a minute or until lightly toasted in colour, then rotate them to the other side for another minute. They will cook fast so keep an eye.

Serve warm with mango sauce. Enjoy!