alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Thai Mango Coconut Dip

    Share

    This dip has great flavour hooks: sweet, spicy, salty. The coconut milk adds a tropical kick while fish sauce provides depth of flavour. Try serving with cooked shrimp or chicken strips.

    Advertisement

    Better for you: Mango delivers soaring levels of vitamin C, a potent antioxidant shown to help shave down blood pressure numbers.

    2 ripe mangoes, flesh removed
    1/4 cup (60 mL) coconut milk
    2 Tbsp (30 mL) Thai sweet chili sauce
    1 Tbsp (15 mL) fish sauce
    Juice of 1/2 lime
    2 tsp (10 mL) minced fresh ginger
    1/4 tsp (1 mL) red chili flakes or 1 crushed Thai red chili

    Place mango flesh in food processor along with the remaining ingredients. Blend until well combined, but still slightly chunky (if you over-blend, the mixture will become too saucy).

    Serves 6.

    Each serving contains: 87 calories; 1 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (13 g sugars, 1 g fibre); 303 mg sodium

    source: "Take a Dip", alive #362, December 2012

    Advertisement

    Thai Mango Coconut Dip

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.