Deluxe Cheese Ball

• 2 8-oz. pkgs. cream cheese3 green onions
• 1/2 cup sour cream
• 1 jar Chutney (Mango)
• 3/4 cup chopped walnuts
• 1 1/2 cups cocoanut
• 3/4 cup currents
• 3 Tblsps butter

1. Place room temperature cream cheese in a bowl and break up with a fork. Do not use a beater because you don't want the smooth texture. Add the sour cream, and blend in with a spoon. Then add the walnuts, currents, and onion. Mix well with spoon. Continue mixing until the mixture is blended well.
2. Place the mixture on a sheet of saran wrap and form in a ball or any shape you want. Cover with saran wrap, then place on a sheet of foil. Seal the foil and chill. You can do this two days before, but at least have enough time
3. for the cheese ball to chill for 6 hrs. It will get nice and firm and will be easier to handle.
4. Up to two days before you can melt the butter in a skillet and add the coconut. Keep stirring until the coconut is a nice brown color. Turn out on a couple of sheets of paper towels. This will drain most of the oil from the coconut. Let cool. Place the toasted coconut in a sealed food bag. Keep at room temperature.
5. Before serving, open the foil and saran wrap. Pour the chutney over the top of the cheese ball. Make sure you spread around the edges and sides. Then sprinkle the toasted coconut over the chutney.
6. Serve on a nice plate garnished with a little parsley and crackers. (Wheat Thins go particularly nice with this cheese ball.)

sour cream, mango, walnuts, cocoanut, currents, butter

Taken from www.epicurious.com/recipes/member/views/deluxe-cheese-ball-50087380 (may not work)