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This mango ginger dipping sauce is the perfect complement to your plant based spring rolls made with fresh vegetables and rice paper wraps. The mango offers a bright and refreshing tang, while the ginger gives it a slight hit of spice. And of course you can heat it up even further by swirling a bit of chili pepper sauce into the dip.
I made this dipping sauce in my Vitamix high speed blender, but you can also make it using a regular blender or food processor. You can use frozen and thawed mango or fresh, fresh ginger or minced – either type of these ingredients works just fine. Simply add all of the ingredients and blend until its smooth.
Mango Ginger Vegan Dipping Sauce
This mango ginger dipping sauce is the perfect complement to your plant based spring rolls made with fresh vegetables and rice paper wraps.
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Course: Sauces, Spreads & Condiments
Cuisine: Asian, Fusion
Keyword: apple cider vinegar, ginger, mango, miso, tahini
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 Servings
Calories: 25kcal
Author: Jen deHaan
Ingredients
- 1 cup mango
- 2 Tbsp tahini
- 2 Tbsp apple cider vinegar
- 2 Tbsp water
- 1-2 Tbsp ginger minced or whole
- 1 tsp white miso paste
Instructions
Add all ingredients to a blender, and blend at top speed until well combined.
Store in air tight container in the fridge. Should last for 5-7 days, and can be frozen.
Optionally mix in some chili garlic sauce* or other hot sauce for additional flavor and heat.
Notes
Mango can be fresh or frozen and thawed.
Ginger can be fresh or frozen pieces, or minced from a jar.
Tastes great when combined with some hot sauce, such as Chili Garlic Sauce. Chili Garlic Sauce is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely).
Nutrition Facts
Mango Ginger Vegan Dipping Sauce
Amount per Serving
Calories
25
% Daily Value*
Fat
2
%
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
19
mg
1
%
Potassium
34
mg
1
%
Carbohydrates
2
g
1
%
Fiber
g
%
1
%
Protein
g
%
Vitamin A
150
IU
3
%
Vitamin C
5.1
mg
6
%
Calcium
5
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
What to use this sauce on or with
This dipping sauce is perfect for spring rolls. Here is one simple spring roll wrap recipe, however this versatile dipping sauce would work with a spring roll with a variety of different fillings too.
You could also use this sauce to dip vegetables: grilled, roasted or fresh. A variety of plant-based skewers would be fantastic. This dip would particularly compliment lemongrass mushroom skewers, or grilled tempeh or seitan. You could also try spreading it in a sandwich.
Variations and substitutions
If you don’t have apple cider vinegar, you can substitute plain white vinegar in its place.
You could also add more vinegar and water to this recipe to make it into a salad dressing instead. It would work very well on a simple mixed green salad with fruit, nuts, and seeds.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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