AuthoradminCategoryAppetizersHeat olive oil in a pan. Add the garlic clove and sauté for 2-3 minutes. Turn off the heat. You want the oil to be infused with the garlic flavour. Allow to cool down completely.
Combine mango pulp, red chilli, red chilli flakes, salt, honey or maple syrup, lemon juice and garlic with olive oil in a blender. Blend to a smooth consistency. Taste and adjust the seasoning accordingly.
Transfer mango dip to a bowl or store in the fridge in an air-tight container.
Garnish mango dip with diced mango, red chilli flakes, and cilantro before serving.
Serve mango dip chilled or at room temperature with crackers, tortilla chips or the snack of your choice.
Mango Dip can be stored in the fridge for 10 - 15 days. Store in a clean and dry container.
Ingredients
Directions
Heat olive oil in a pan. Add the garlic clove and sauté for 2-3 minutes. Turn off the heat. You want the oil to be infused with the garlic flavour. Allow to cool down completely.
Combine mango pulp, red chilli, red chilli flakes, salt, honey or maple syrup, lemon juice and garlic with olive oil in a blender. Blend to a smooth consistency. Taste and adjust the seasoning accordingly.
Transfer mango dip to a bowl or store in the fridge in an air-tight container.
Garnish mango dip with diced mango, red chilli flakes, and cilantro before serving.
Serve mango dip chilled or at room temperature with crackers, tortilla chips or the snack of your choice.
Mango Dip can be stored in the fridge for 10 - 15 days. Store in a clean and dry container.