Mango Chilli Peanut Butter Dressing
Mango chilli peanut butter dressing is a sweet, spicy and creamy condiment that comes together in 5 minutes with no cooking required. It is gluten free and vegan perfect to drizzle over salads and works as a sauce or dip.
Servings: 3 servings
Calories: 236kcal
Equipment
- 1 Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 large (or) 250 gms fresh ripe mango remove stone, peel and dice into cubes
- 1 teaspoon red chilli flakes adjust to suit your taste
- ½ inch ginger wash and peel skin
- 1 clove garlic peel
- 1 teaspoon soy sauce
- juice from 1 lemon adjust to taste
- ⅓ cup peanut butter
- ¼ cup water (optional) adjust to get right consistency
Instructions
- Add 1 large (or) 250 gms fresh ripe mango, 1 teaspoon red chilli flakes, ½ inch ginger, 1 clove garlic, 1 teaspoon soy sauce, juice from 1 lemon and ⅓ cup peanut butter to a blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust with more chilli, lemon juice, soy sauce, ginger and garlic to the blender.
- Use it as a dip or store in the fridge in an airtight container.
- For dressing, add water, 1-2 tablespoons at a time to reach desired consistency.
Notes
Ripe Mangoes: Use ripe mangoes for best flavour and natural sweetness. A ripe mango needs a little to no sweetener.
Chillies: Start with less chillies than you thick you would need as you can always add more but you can't take it out if it's too spicy.
Consistency: Adjust thickness for how you're using it. Thin it with a splash of water for pourable consistency and keep it thick for dipping.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 236kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 256mg | Potassium: 337mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1102IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 1mg
