There is no other fruit that quite epitomises summer like the mango. Their exotic colours, fragrance and distinctive sweet flavour make them popular with adults and kids alike.
They’re also incredibly versatile, easily switching from sweet to savoury dishes, and look oh-so-good on any summer spread, whether sliced, diced or all dressed up.
Mangoes are high in vitamins A and C, biotin (Vitamin B7) and potassium, a mineral. They are also a source of vitamins B1 and B6 and have no fat, sodium or cholesterol.
Here’s a great recipe to mango straight into the New Year with.
Butterbean hummus and mango swirl dip platter (serves six to eight as a snack)
Preparation time: 30 minutes
Ingredients
For the butterbean hummus:
2 x 400 g tins butterbeans, drained
2 garlic cloves, crushed
60ml (¼ cup) lemon juice
125ml (½ cup) olive oil
10ml (2 tsp) ground cumin
Salt and pepper.
Also Read: Spice up your Thursday with mango chilli chutney
For the mango swirl:
½ mango, peeled and diced
30ml (2 tbsp) lemon juice
15 ml (1 tbsp) olive oil.
For the topping:
½ mango peeled and cut into small cubes
½ small red onion, thinly sliced
Small handful of coriander, chopped
Zest and juice of 1 lime
1 jalapeno, thinly sliced
30ml (2 tbsp) feta, crumbled
Paprika or cayenne pepper for dusting
Crackers and crudités to serve.
Method
• For the hummus, blend all the ingredients until smooth using a stick blender. Season with salt and pepper. Spread out onto a platter.
• For the swirl, blend all the ingredients until smooth using a stick blender. Season with salt and pepper. Swirl through the hummus.
• For the topping, combine the mango, onion, coriander, lime and jalapeno. Season with salt and pepper. Scatter feta over the dip. Dust with paprika or cayenne. Serve with crackers and crudités.
Tip: The hummus and mango swirl can stay in a fridge for up to five days.
For more Mmmmm…mango recipes, visit www.mango.co.za or Facebook SAMangoes’ and Instagram’s MangoesSA.
Also Read: Tropical mango breakfast flapjacks
