Mango Ginger Dip Recipes

SPRING ROLLS WITH MANGO GINGER SAUCE

Spring Rolls With Mango Ginger Sauce image

Provided by Lexi

Time 20m

Number Of Ingredients 25

Ingredients

Optional Shrimp:
1 teaspoon extra virgin olive oil
15-20 baby shrimp, cleaned and deveined
1 teaspoon cilantro, roughly chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lime, juiced
Spring Rolls:
1 package Spring Roll Wrappers
1 package Vermicelli Rice Noodles
1 avocado, thinly sliced
1 cucumber, thinly sliced
1 carrot, peeled and thinly sliced
1 orange, sliced into small wedges where the pith is removed
1 purple cabbage, sliced thinly
1 bunch of mint leaves
1 mango, julienned
1 scallion, diced
Mango Ginger Dipping Sauce:
1 teaspoon ginger, skin peeled and thinly sliced
2 teaspoons lime
1 teaspoon chili paste
1 teaspoon salt, add more as necessary
1 mango
1/2 teaspoon honey

Steps:

Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
Place all of the ginger mango dipping sauce ingredients into a high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, orange segments, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!

Nutrition Facts : ServingSize 2 rolls, Calories 373 calories, Sugar 15.4g, Sodium 1150mg, Fat 7.8g, SaturatedFat 1.3g, Carbohydrate 50.1g, Fiber 5.2g, Protein 27.9g, Cholesterol 141mg

MANGO-GINGER SAUCE

Mango-Ginger Sauce image

Categories Sauce Food Processor Ginger Dessert No-Cook Quick & Easy Low Cal Lime Mango Spring Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

2 3/4 cups finely chopped peeled pitted mangoes (about 2 mangoes)
2 tablespoons sugar
1/4 cup chopped crystallized ginger
2 teaspoons fresh lime juice

Steps:

Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

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