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Thai Mango Coconut Dip


    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.


    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


    Thai Mango Coconut Dip




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