The British Virgin Islands are known as ‘Natures Little Secrets,’ and for good reason; from the wide open skies to the flora and fauna of the islands, then under the ocean and you’re brought to an entirely new, exciting universe. Among the wild elements floats the luxurious, collected world of crewed charter yachts. This contrast makes both sides all the more enjoyable – a perfect pairing.

After a long, blissful day soaking up the warmth of the islands, cocktail hour is that revered time of relaxation. What better way to celebrate than with a delicious hors d’oeuvre? A creamy goat cheese mousse with a sweet and tangy mango chutney.


Goat Cheese Mousse with Red Curry Mango Chutney

4 oz goat cheese

1/4 cup sour cream

2 tbsp butter

1/2 tsp red chili flake (or more for spice)

1 medium onion, diced

4 cups fresh chopped mango

1 red bell pepper, diced

6 oz mango juice

1 tsp red curry paste

1 tbsp grated ginger

1/4 cup dark raw agave

1 oz balsamic vinegar

Fresh dill or cilantro

In a small mixing bowl, whisk together goat cheese and sour cream. transfer to a small Ziploc bag and refrigerate up to 24 hours.

In a small saucepan, sauté red chili flake and onion in butter until onions are opaque. Add in mango and red bell pepper until peppers are soft. Whisk in mango juice and simmer until mixture has reduced in half. Liquids should be thick, stir often. Add in curry paste, ginger, agave, and balsamic vinegar. Simmer lightly for 10 more minutes and remove from heat. Refrigerate in an airtight container up to one week.

For serving, choose your receptacle – a nice cracker, or a baked phyllo cup (as pictured). Cut one small corner from the Ziploc bag and pipe out about 1 tbsp amount of goat cheese. Top with a spoonful of mango chutney. Garnish with fresh herbs. Enjoy alongside a chilled bottle of champagne.

Buen Provecho!