25 gm whole milk natuarl yoghurt; (1 oz)
25 gm creme fraiche; (1 oz)
40 gm mango puree; (1 1/2 oz)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
Directions: How to Cook Mango Dip
Buy ripe fresh mango for the most savoury taste. Once peeled, you can chop it and push through a sieve or puree in an electric blender. Sliced canned mangoes can be used if drained thoroughly, but this will produce a slightly sweet and savouryt taste.
Mix all the ingredients thoroughly and chill for 1-2 hours before serving.
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Recent comments and reviews for this recipe:
| Brianna Gale writes:|
Why do you use horseradish? that sounds nasty! Is there something I can replace horseradish with?
Posted on 06 May 2008, 11:22 ET
| bob johnathan writes:|
this dip was disgusting. my mouth burned in eternal fire.
I liked it. overall. (.)(.)
Posted on 21 Nov 2010, 17:04 ET
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