Mango and Coconut Dip With Crème Fraîche
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
2 cups
ingredients
-
Salsa
- 3⁄4 cup creme fraiche (easily made at home)
- 1 ripe mango, peeled and diced (I used frozen mango that has been thawed)
- 2 limes, juice and zest of, finely grated
- 12 fresh mint leaves, finely shredded
- 1⁄2 cup fresh cilantro leaves (NOT dried)
- 2 tablespoons coconut cream or 2 tablespoons coconut milk
- 1 teaspoon salt
- pepper, to taste
-
Garnish
- 1⁄2 tablespoon shredded coconut, toasted
- lime slice
- lime zest
directions
- Combine all salsa ingredients in bowl and mix well. Season with salt and pepper to taste.
- Cover and refrigerate until ready to use. Best made 1 hour in advance.
- Garnish with lime slices, lime zest and toasted coconut before serving.
- Attention Pacific Northwest Residents: Try this with Kettle Chips' Brand Mango/Chili chips or Spicy Thai for a taste sensation!
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RECIPE SUBMITTED BY
COOKGIRl
United States