Mango Thai Dip

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Ingredients:

1 ripe Mango
Juice of 1 Lime
Juice of 1 Orange
2 pitted Dates
1 Tbsp. Peanut butter
10g Cilantro (a handfull)
1/2 Tsp. Cumin
1 spring Onion
1/2 – 1 fresh Chili
1 piece of Ginger
1 clove of Garlic
1/2 stick of a Lemongrass

Tip: you can also use some Red Thai Curry Paste instead of Chili, Lemongrass, Garlic, Onion and Cumin (Vegan Info: normal Curry Paste contains Fish Sauce)

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Mix all well in a High-speed-Blender until you have a smooth fine Cream and serve to dip

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Blog Post – A little Taste Explosion for your next Party:
In my kitchen I have 2 horse power standing! What? Yes, it’s true. (careful, this might be little surreptitious advertising) And the 2 horse power have a name: Vitamix!
I bought me this High speed Blender about 8 months ago and I have no! idea how I lived without it.
Not just that I make all my Smoothies ( and yes, I drink A LOT of Smoothies), Sauces or fine Soups in it. It’s also great for my next Recipe (not that you really need a Vitamix to make it….but if you have one, you know what I’m talking about Hashtag Vitamixlove)
I’m in Mango heaven with this Dip and could eat it all the time. If your mixer doesn’t chop the Lemongrass fine enough or you don’t have fresh Chili etc, you can also use some Red Thai Curry Paste instead of Chili, Lemongrass, Garlic, Onion and Cumin (Vegan Info: normal Curry Paste contains Fish Sauce)
This Dip is fresh and extremely flavorful and brings me some Summer into this crazy first day of April (we had some snow this morning, then rain at lunch and now for dinner time beautiful sunshine. Make up your mind!)
Enjoy, Emily

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