Red Meat Allergy Friendly Mango-Coconut Veggie Sticks with Dip
Total time20 min
Prep time20 min
Cook time0 min
5.0(11)
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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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