Mango-coconut curry dip

Ingredients for 1 servings:

• 1 mango(s), fully ripe, yellow
• 200 ml coconut milk
• 100 g desiccated coconut
• 2 tbsp sesame oil
• 1 tbsp curry paste, red
• 3 kaffir lime leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

fruity-spicy dip

Wash the mango, peel it, remove the stone, and dice it. Heat the sesame oil in a pan and briefly fry the mango pieces. Add the curry paste and desiccated coconut and fry briefly. Pour in the coconut milk, add the kaffir lime leaves, and simmer for about 5-10 minutes. Remove from the heat and discard the kaffir lime leaves. Purée the mixture with a hand blender, pour into serving bowls, and let cool. It goes well with coconut fish sticks, grilled shrimp, spring rolls, and fondue.