The countdown to 2025 has come and gone and the parties and holidays are over. South Africans have returned to reality with many of us carrying our well-meaning resolutions to lose weight, get fitter and work harder weighing heavily on our shoulders.
But don’t despair, it’s not all JanuWorry doom and gloom because we are smack bang in the middle of the South African mango season. This is the ideal time to add a splash of tropical flavour to your work and school lunch boxes with sweet and juicy local mangoes!
There is no other fruit that quite epitomises summer like the mango does. Their exotic colours, fragrance and distinctive, sweet flavour are what makes them so 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.
Yes, that’s right, it’s still officially summer until the end of March and that means you can still spend every weekend braaing and entertaining family and friends. We are kicking off the new year and maximising mangoes’ sultry sweetness by pairing them with butterbeans to create a Butterbean Hummus and Mango Swirl Dip Platter which is ideal for fuss-free entertaining. This delectable twist on a classic dip will have your guests coming back for more.
This yummy mango dip will not only satisfy the taste buds but it’s also an easy, healthy choice that encourages everyone to snack mindfully while trying to get that festive season body back into shape.
Mangoes are high in vitamins A and C, biotin and the mineral potassium. They are also a source of vitamins B1 and B6 and free from fat, sodium and cholesterol. As if we needed any more reasons to indulge in these tropical treats!
Butterbean Hummus and Mango Swirl Dip Platter
Ingredients
- FOR THE BUTTERBEAN HUMMUS
- 2 x 400 g tins butterbeans, drained
- 2 garlic cloves, crushed
- 60 ml (¼ cup) lemon juice
- 125 ml (½ cup) olive oil
- 10 ml (2 tsp) ground cumin
- Salt and pepper
- FOR THE MANGO SWIRL
- ½ mango, peeled and diced
- 30 ml (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 coriander, chopped
- Zest and juice of 1 lime
- 1 jalapeno, thinly sliced
- 30 ml (2 tbsp) feta, crumbled
- Paprika or cayenne pepper for dusting
- Crackers and crudités to serve
Instructions
For the hummus, blend all the ingredients together using a stick blender until smooth. Season with salt and pepper. Spread out onto a platter.
For the mango swirl, blend all the ingredients together using a stick blender until smooth. 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 over the dip with the feta. Dust with paprika or cayenne. Serve with crackers and crudités.
Tip:
The hummus and mango swirl can be stored in the fridge for up to 5 days.
ALSO SEE: HOW TO PEEL AND CUT A MANGO
Recipe and image by South African Mango Growers’ Association (SAMGA)
