Coconut Mango Cream Pie that was to LIVE for, I still had some leftover Champagne Mangos (Ataulfo) from a case that needed to be used. I also froze a bunch to use for "ice cream" at another time. So today, I whipped up this Magnificent Mango Hummus and served it in a few romaine lettuce leaves. I could see this going really nicely on a salad, but would also make a great dip, if thinned out a bit. This is definitely a QUICK and EASY recipe!
1 cup cashews
1/4 cup sunflower seeds, soaked overnight
1 cup champagne mangos, chopped (replace with standard mangos if these are not available)
1 Tablespoon tahini butter, or sesame seeds
1 Tablespoon maple syrup, grade B (or your favorite sweetener)
1 Tablespoon desiccated coconut, shredded
2 Tablespoons lime juice
1/4 teaspoon coriander
2 large basil leaves
1/8 teaspoon sea salt
black sesame seeds
thin slivers red bell pepper
Directions for Hummus
In food processor, mix cashews, sunflower seeds and mango. Stop and scrape down sides of bowl.
Add remaining ingredients and mix until hummus consistency.
Add water only as needed to thin.
Serve on lettuce leaves, dehydrated crackers, salad, etc. Thin with water to create a lovely dip for fruits or veggies.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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