How to Diet Perfect Heidi's minty mango Indian dip

Bruce Thompson
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How to Diet Perfect Heidi's minty mango Indian dip
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How to Diet Perfect Heidi's minty mango Indian dip Delicious, fresh and tasty.

Heidi's minty mango Indian dip. Heidi's minty mango Indian dip This dip is full of delicious flavours. I love this with the korma chicken found on my page. heidi.clacy Wodonga, Victoria. Mango Mint Raita- Mango Dip with Mint - A tangy and spicy dip of yogurt, mint and ripe mangoes.

Mint, mango and corriander yoghurt raita dip; Mint, mango and corriander yoghurt raita dip. perfect for dipping papadums, bhaji and pakoras.

Start Reading Mode. or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Recently I shared sweet version of mango raita which can be eaten as a dessert.

You can have Heidi's minty mango Indian dip using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Heidi's minty mango Indian dip

  1. Prepare 300 ml of sour cream.

  2. You need 5 tbsp of Shataks Indian mango chutney.

  3. Prepare 1 tsp of dried mint.

  4. Prepare 1 of puppadums.

That time I mentioned that I usually make mango raita with mint leaves.

And here I come with the recipe.

Since mango season is at its peak, I am and will be sharing more mango recipes, so stay stuned.

I blended everything up in my Ninja Blender, but any blender or food processor should do the job just fine.

Heidi's minty mango Indian dip instructions

  1. In a breakfast bowl add the sour cream, chutney and mint.

  2. Mix thoroughly and place into a nice bowl, sprinkling the top with more dried mint.

  3. Serve with puppadums and enjoy with an Indian feast.

  4. For the puppadums, place four on a plate, spray with olive oil and microwave for 1 min and transfer to a large bowl or platter. Continue until you have desired amount.

One of the key ingredients is coconut milk, which is another reason that this a great dip to pair with the Coconut Chicken Tenders.

I made this with a bag of frozen mango and dried mint instead of fresh.

I also added honey used plain and vanilla Greek yogurt and sort of measured everything to taste.

I made it in two batches and when the first was too sweet I adjusted the second batch and they merged into one delicious concoction which drew rave reviews at the Indian potluck.

The intention of the sauce remains the same, and that is for it to act as a dip. pakora sauce without mint.