Best 4 Curry Mango Dip Recipes

Indulge in a culinary journey with our tantalizing Curry Mango Dip, a delightful fusion of sweet and savory flavors. This versatile dip, boasting a vibrant yellow hue, is a perfect accompaniment to various snacks, appetizers, and even main courses.

Prepared with the goodness of ripe mangoes, this dip combines the tropical fruit's natural sweetness with a touch of aromatic spices and tangy yogurt. The curry powder adds a subtle warmth and depth of flavor, while the addition of fresh herbs like cilantro and mint brings a refreshing touch.

Explore variations of this dip by experimenting with different curry blends, yogurt types, and additional ingredients. Whether you prefer a milder or spicier version, there's a recipe here to suit your taste buds. Our collection includes a classic Curry Mango Dip recipe, a unique Avocado Curry Mango Dip, a flavorful Beetroot Curry Mango Dip, and a refreshing Cucumber Curry Mango Dip.

These dips are incredibly versatile and can elevate any gathering. Serve them as a colorful addition to a platter of vegetable crudités, crackers, or crispy papadums. They also make an excellent marinade for grilled meats or a tangy dressing for salads.

With their vibrant colors and irresistible flavors, these Curry Mango Dips are sure to impress your guests and become a staple in your recipe collection. So, get ready to tantalize your taste buds and embark on a culinary adventure with our delectable Curry Mango Dip recipes!

Check out the recipes below so you can choose the best recipe for yourself!

MANGO CURRY

Mango Curry image

This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.

Provided by Joe Thottungal

Categories Dinner Side Mango Coconut Shallot Chile Pepper Vinegar Ginger Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

2 green, unripe mangoes, peeled and sliced (2 cups)
4 shallots, thinly sliced (about ½ cup)
4 Indian or Thai green chiles, halved lengthwise
1 (1-inch) piece ginger, peeled and cut into thin matchsticks
3 cloves garlic, cut into thin matchsticks
3 Tbsp coconut vinegar or white vinegar
1½ tsp salt
3 cups coconut milk
1 Tbsp coconut oil
1½ tsp black mustard seeds
4 dried red chiles, snapped in half
20 curry leaves
Fried Onions for garnish (optional)
Basmati Rice to serve

Steps:

In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
Garnish with fried onions (if using). Serve with rice.
Cooks' Note
Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

MANGO CHUTNEY-CURRY DIP

Mango Chutney-Curry Dip image

Get easy Mango Chutney-Curry Dip. You'd think Mango Chutney-Curry Dip would be labor intensive, but nope: it's a cinch and can be ready in 10 minutes.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

1 mango, chopped, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. curry powder
1/4 cup chopped red peppers
1/4 cup chopped red onions
1/4 cup golden raisins
1/4 cup chopped fresh cilantro

Steps:

Process 1 cup mangos, cream cheese and curry powder in food processor until smooth; spread onto bottom of pie plate.
Combine remaining ingredients; spread over cream cheese mixture.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 1 g

MANGO CURRY DIP

Mango Curry Dip image

Make and share this Mango Curry Dip recipe from Food.com.

Provided by NannyMarvel

Categories Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
3 green onions, chopped. Include some of the green part
1 teaspoon curry powder
1 (6 ounce) jar mango chutney
1 (2 ounce) package slivered almonds
plain water crackers

Steps:

Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 9, Cholesterol 50, Sodium 146.7, Carbohydrate 3.5, Fiber 0.9, Sugar 1.8, Protein 4

CURRIED MANGO CHUTNEY DIP

Curried Mango Chutney Dip image

Make and share this Curried Mango Chutney Dip recipe from Food.com.

Provided by Missy Wombat

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
1 clove garlic, crushed
2 tablespoons sunflower oil
2 teaspoons mild curry powder
8 ounces natural Greek yogurt
2 tablespoons mango chutney
salt & fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped

Steps:

Gently fry the onion and garlic in the oil for about 5 minutes until soft.
Add the curry powder and cook for another minute then allow the mixture to cool.
Spoon into a food processor with the yoghurt, chutney and seasoning.
Blend until smooth.
Stir in the parsley and refrigerate before serving with crudites and bread.

Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5

Tips:

For a spicier dip, use a hotter curry powder or add a pinch of cayenne pepper.
If you don't have fresh mangoes, you can use frozen or canned mango chunks.
To make the dip ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When you're ready to serve, bring it to room temperature for about 30 minutes.
Serve the dip with your favorite dippers, such as pita chips, crackers, or vegetable crudités.

Conclusion:

This curry mango dip is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. It is creamy, flavorful, and has a hint of sweetness from the mangoes. The dip can be made ahead of time, making it a great option for parties or potlucks. Serve it with your favorite dippers, such as pita chips, crackers, or vegetable crudités, and enjoy!