AIP Friendly Mango-Coconut Veggie Sticks with Dip
Bright, tropical, and genuinely fun to eat, this snack platter is proof that elimination-style eating doesn't have to feel like a punishment. The dip comes together in under a minute — just blend thawed mango with full-fat coconut milk, fresh lime juice, grated ginger, turmeric, and coconut aminos until silky smooth. Every single ingredient clears the strict requirements of the autoimmune protocol, so there's no need to scan labels or swap anything out. The result is a creamy, lightly spiced dip with a natural sweetness that pairs beautifully with crisp carrot, zucchini, celery, and cucumber sticks. It makes four servings, which means it works equally well as a solo meal-prep snack or a colorful spread for the whole table. A handful of fresh cilantro and a squeeze of lime over the top take it from simple to genuinely impressive without adding any extra effort.
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Learn more →Ingredients
4 servings
For the dip
- 1 cup frozen mango chunks, thawed
- ½ cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- 1 tsp coconut aminos
- ¼ tsp turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
For the veggie sticks
- 2 medium carrots, peeled and cut into sticks
- 2 medium zucchini, cut into sticks
- 4 stalks celery, cut into sticks
- 1 medium cucumber, cut into sticks
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the thawed mango, coconut milk, lime juice, fresh ginger, coconut aminos, turmeric, ground ginger, and sea salt in a blender or food processor. Blend on high until completely smooth and no mango chunks remain, about 45–60 seconds.
- 2
Taste the dip and adjust with a little more lime juice for brightness or a pinch more salt as needed. Transfer to a small bowl. The dip should be pourable but thick enough to coat a spoon.
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