Best Mango cashew dipping sauce
A rich and luscious golden yellow dipping sauce
- 1/2 of 1 Ripe Mango Chopped
- 2-3 pieces Mango peel Chopped
- 8-10 pieces Cashewnut (roasted tastes better) Use leftover salted ones
- 1-2 tsp Mayonnaise
- 1 tsp Sirarcha
- Salt and pepper to taste
Peel the mango. Reserve 2-3 strips of peel to give intense mango flavors.
Soak the cashew in 1/2 cup hot water for 10 minutes so it softens a bit. Discard the water before grinding.
Grind the cashew nuts, peel and mango together in the blender to fine paste adding the mayonnaise siracha salt and pepper.
Keep it chilled and serve along with hot and spicy baked wings or veggie sticks.
Mango peel helps in giving the dip intense mango flavor and aroma (the oomph factor) so do not skip it.
Mango’s peel contains larger quantities of carotenoids, polyphenols, omega-3, omega-6 and polyunsaturated fatty acids than its flesh.
Calories: 129kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 290mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1684IU | Vitamin C: 58mg | Calcium: 19mg | Iron: 1mg