Butterbean hummus and mango swirl platter Picture: Supplied
5, 4, 3, 2, 1, Mango! As the countdown to 2025 begins, you should be adding a splash of tropical flavour to your New Year’s Eve festivities with sweet and juicy local mangoes!
There is no other fruit that quite epitomises summer like the mango does. Their exotic colours, fragrance and distinctive, sweet flavour is what makes them so popular with adults and kids alike. They’re also incredibly versatile, easily switching from sweet to savoury dishes and look oh-so-good on any summer spread, whether sliced, diced or all dressed up.
This season, we’re maximising mangoes’ sultry sweetness and pairing them with butterbeans to create a Butterbean Hummus and Mango Swirl Dip Platter which is ideal for fuss-free entertaining on New Year’s Eve. This delectable twist on a classic dip will have your guests shouting”Mmmmm… mangoes!” instead of “Happy New Year!”.
This yummy mango dip will not only satisfy the taste buds but also add a festive flair to your party spread. It’s an easy, healthy choice that encourages everyone to snack mindfully while celebrating the New Year.
Mangoes are high in vitamins A and C, biotin and the mineral potassium. They are also a source of vitamins B1 and B6 and free from fat, sodium and cholesterol. As if we needed any more reasons to indulge in these tropical treats!
Butterbean Hummus and Mango Swirl Dip Platter
Serves 6-8 as a snack
Preparation time: 30 minutes
Ingredients:
FOR THE BUTTERBEAN HUMMUS
- 2 x 400 g tins butterbeans, drained
- 2 garlic cloves, crushed
- 60 ml (¼ cup) lemon juice
- 125 ml (½ cup) olive oil
- 10 ml (2 tsp) ground cumin
- Salt and pepper
FOR THE MANGO SWIRL
- ½ mango, peeled and diced
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) olive oil
FOR THE TOPPING
- ½ mango, peeled and cut into small cubes
- ½ small red onion, thinly sliced
- Small handful coriander, chopped
- Zest and juice of 1 lime
- 1 jalapeno, thinly sliced
- 30 ml (2 tbsp) feta, crumbled
- Paprika or cayenne pepper for dusting
- Crackers and crudités to serve
Method:
- For the hummus, blend all the ingredients together using a stick blender until smooth. Season with salt and pepper. Spread out onto a platter.
- For the mango swirl, blend all the ingredients together using a stick blender until smooth. Season with salt and pepper. Swirl through the hummus.
- For the topping, combine the mango, onion, coriander, lime and jalapeno. Season with salt and pepper. Scatter over the dip with the feta. Dust with paprika or cayenne. Serve with crackers and crudités.
Tip:
The hummus and mango swirl can be stored in the fridge for up to 5 days.
