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aerial shot of mango dip in a white ceramic bowl
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5 from 5 votes

Mango Dip Recipe

Mango Dip is a sweet and spicy dipping sauce with a delectable combination of mangoes and chilies. Learn how to make mango chili sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 1 Cup
Calories: 584kcal
Author: Hina Gujral

Equipment

  • Blender

Ingredients

  • 1 Cup mango pulp (see Note 1)
  • ¼ Cup fresh basil leaves
  • 2 garlic cloves
  • 2 green chilli, roughly chopped
  • 1 teaspoon red chili flakes
  • 1 teaspoon salt or to taste
  • 1 tablespoon honey or maple syrup
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice

Instructions

  • In a blender combine mango pulp, chili, garlic, chili flakes, salt, honey or maple syrup, lemon juice, and olive oil. Blend to a smooth consistency. Taste and adjust the seasoning accordingly. 
  • Garnish mango dip with diced mango pulp, red chili flakes, and cilantro. 
  • Mango Dip is ready to serve.
  • Serve mango dip chilled or at room temperature with crackers or a snack of your choice. Store it in refrigerator for 5 - 7 days.

Notes

  • NOTE 1) You can use fresh or canned mangoes to make this mango chili sauce recipe. You need ripe, sweet, soft mango pulp.  
  • Substitute honey with maple syrup for a vegan dip. 
  • Adjust the amount of sweetener as per the taste of mangoes and the heat of red chilies. 
  • Do not use water while blending the dip. Instead, use olive oil. 

Nutrition

Calories: 584kcal | Carbohydrates: 82g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2715mg | Potassium: 108mg | Fiber: 5g | Sugar: 70g | Vitamin A: 6575IU | Vitamin C: 52mg | Calcium: 56mg | Iron: 31mg