Mango Chili Dip

Ingredients for 1 servings:

• 1 large mango(s)
• 150 ml water
• 1 pinch of salt
• 2 sheets of gelatin
• 1 chili pepper(s), red, with seeds
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the mango, remove the pit, and cut the flesh into small cubes, reserving as much of the juice as possible. Boil the flesh and any juice with water and salt for about 15 minutes until soft. Stir in sugar, if desired. Meanwhile, finely slice the chili pepper and chop it finely, including the seeds. Soak the gelatine according to the package instructions. Purée the soft mango flesh very finely with a hand blender and then pass it through a fine sieve. Add the soaked gelatine leaves and finely chopped chili pepper to the still warm mango flesh and process with a hand blender or food processor until smooth. Pour into a suitable container or bottle and refrigerate. The dip goes well with grilled meat and vegetables and will keep in the refrigerator for at least a week.