Mango Dip Recipe
Looking for a easy and tasty dip for summer? Try this delicious mango dip with a perfect blend of sweetness and spiciness.
Servings: 1 Cup
Calories: 584kcal
Equipment
- Blender
Ingredients
- 1 Cup mango pulp (see Note 1)
- ¼ Cup fresh basil leaves
- 2 garlic cloves
- 2 green chilli, roughly chopped
- 1 teaspoon red chili flakes
- 1 teaspoon salt or to taste
- 1 tablespoon honey or maple syrup
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- In a blender combine mango pulp, chili, garlic, chili flakes, salt, honey or maple syrup, lemon juice, and olive oil. Blend to a smooth consistency. Taste and adjust the seasoning accordingly.
- Garnish mango dip with diced mango pulp, red chili flakes, and cilantro.
- Mango Dip is ready to serve.
- Serve mango dip chilled or at room temperature with crackers or a snack of your choice. Store it in refrigerator for 5 - 7 days.
Notes
- NOTE 1) You can use fresh or canned mangoes to make this mango chili sauce recipe. You need ripe, sweet, soft mango pulp.
- Substitute honey with maple syrup for a vegan dip.
- Adjust the amount of sweetener as per the taste of mangoes and the heat of red chilies.
- Do not use water while blending the dip. Instead, use olive oil.
Nutrition
Calories: 584kcal | Carbohydrates: 82g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2715mg | Potassium: 108mg | Fiber: 5g | Sugar: 70g | Vitamin A: 6575IU | Vitamin C: 52mg | Calcium: 56mg | Iron: 31mg