This recipe is adapted from Kristen’s Raw recipeCosmic Carrots with Deviled Mango.
A few days ago I blog hopped over toKristen’s Rawto catch up on what was new. That day she wrote a great post which she details in 4 simple tipsHow To Make Raw Food EASY!. One of the recipes she exampled in tip #1 – Keep It Simple, calledDeviled Mangocaught my eye. After reading through the ingredients, I knew this was an ideal recipe for this post. First and foremost, it features fresh mango, is light, savory, healthy, and so easy to make. Perfect!
My intention was to duplicate her recipe exactly, however, I didn’t have two of the ingredients on hand, so I substituted the following: cayenne pepper stood-in place of red Limo pepper, 2 tablespoons of fresh squeezed lime juice replaced 1 tablespoon of fresh lemon juice and 1 tablespoon of the vegan organic white wine, and I choose to use fresh garlic instead of powdered garlic.
I served this dressing over chopped spinach mixed with fresh basil, shredded carrots, and chopped tomatoes, it was so delicious and well received by my family. All of us (whether raw or not) thoroughly enjoyed this dressing. Thanks Kristen!
Deviled Mango Dressing
This creamy style dressing is deliciously sweet with a kick of spiciness.
1 mango, peeled, pitted, and chopped 2 dates, pitted 1-2 small garlic cloves 1/4 cup water 2 tablespoons olive oil 2 tablespoons coconut oil 2 tablespoon lime juice, fresh squeezed 1/4 teaspoon Himalayan crystal salt 1/8 teaspoon cayenne pepper
Blend all of the ingredients in a blender until smooth and creamy. Serve immediately or store in the refrigerator until ready to serve. Keeps refrigerated up to 3 days.
Serving suggestions: Serve with your choice of fruit or vegetable salad or as a savory dip.
Yield 1¼ cups
Kristen is owner ofKristensraw.comand author of severalraw food and lifestyle ebooks.