Mango Ginger Dip Food

MANGO-GINGER SAUCE

Mango-Ginger Sauce image

Categories Sauce Food Processor Ginger Dessert No-Cook Quick & Easy Low Cal Lime Mango Spring Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

2 3/4 cups finely chopped peeled pitted mangoes (about 2 mangoes)
2 tablespoons sugar
1/4 cup chopped crystallized ginger
2 teaspoons fresh lime juice

Steps:

Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

MANGO CURRY DIP

Mango Curry Dip image

Make and share this Mango Curry Dip recipe from Food.com.

Provided by NannyMarvel

Categories Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
3 green onions, chopped. Include some of the green part
1 teaspoon curry powder
1 (6 ounce) jar mango chutney
1 (2 ounce) package slivered almonds
plain water crackers

Steps:

Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 9, Cholesterol 50, Sodium 146.7, Carbohydrate 3.5, Fiber 0.9, Sugar 1.8, Protein 4

SPICY MANGO GINGER SOUP (RAW FOOD)

Spicy Mango Ginger Soup (Raw Food) image

Make and share this Spicy Mango Ginger Soup (Raw Food) recipe from Food.com.

Provided by Sydney Mike

Categories Lime

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 large mango, peeled, destoned
1/2 onion, chopped
1/2 cup cold water
1 -2 small chili pepper, minced (or to taste)
1 lime, juice of
1/2 teaspoon fresh ginger, minced

Steps:

Place all ingredients in blender & process until smooth & creamy, adding more water, if needed.
Chill before serving.

Nutrition Facts : Calories 105.5, Fat 0.5, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 27.4, Fiber 3, Sugar 21, Protein 1.4

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

Ingredients

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Steps:

In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

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