Mango and Coconut Dip With Crème Fraîche |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From www.kettlefoods.co-an Oregon based potato chip company. ...Some of the best chips on the market! For a smoother consistency, I substituted coconut cream for the shredded coconut. Then I garnished the top of the dip with toasted coconut instead. Ingredients:
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 |
1/2 tablespoon shredded coconut, toasted |
lime slice |
lime zest |
Directions:
1. Combine all salsa ingredients in bowl and mix well. Season with salt and pepper to taste.
2. Cover and refrigerate until ready to use. Best made 1 hour in advance.
3. Garnish with lime slices, lime zest and toasted coconut before serving.
4. Attention Pacific Northwest Residents: Try this with Kettle Chips' Brand Mango/Chili chips or Spicy Thai for a taste sensation!
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