This chili mango dipping sauce is so appetizing filled spicy, savory flavors that I just couldn’t stop sampling it as I was making it. Before I realized it spoonful after spoonful I had almost finished it off! The aromatic spices of cardamom and cilantro mixed with the sweetness of the mango was enough to have my mouth-watering and I know you are going to love it too! When I make this I like to make enough to at last several days. I store it in a glass jar in the fridge so that I can just pull from it as I need without having to make it each time. It’s a big time saver.
I originally made it to go with a tangy veggie cabbage wrap as a dipping sauce. But it really can be used for so many things. It makes a great salad dressing, a sauce for lettuce tacos, or even a veggie dip. That’s the beauty of the raw food diet the variety is endless.
One thing I always encourage my clients to do is pick a day each week, usually a Sunday, to prepare foods for the week ahead to have on hand. This way when you come home from a long day it’s not a chore making dinner you already have the components prepared. Or if in the morning you are in a crunch for time you can just pull from the fridge what you have ready to make a quick lunch for that day. This way there’s no excuse to reach for some junk food instead.
Makes 16 oz
2 champagne mangoes peeled (cut flesh from and discard the pit)
1/2 lime, juice of
2 tbsp cilantro
1 cup coconut milk*
1/4 tsp chili powder
1/8 tsp cayenne
1/4 tsp cardamom
Put all the above ingredients in a blender and blend until smooth and creamy. Pour into a dipping bowl and enjoy with your favorite lettuce or cabbage wraps!
NOTE: If you use a store bought brand of coconut milk I recommend THIS brand as it has a nice thick creamy consistency needed for this recipe. Also, I recommend pouring in the milk a little at a time, blending and then checking the consistency until it is thick and creamy, to avoid it becoming to liquidy.