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Mango Dip (Oil free)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:3 min    MixTime:1 min   Cuisine:Indian

This is quite a simple dip that I made instantly just that I had a fresh mango lying in the fruit basket. It not the completely sweet nor completely unripe kind of Mango. I hope you understand what I mean. Just go for it, its really very apt for such fritters and on crackers too.

Being an Oil-Free dip made with all fresh ingredients, its perfectly healthy in all ways.

We had this dip paired up with Bell Pepper – Lentil Fritters / Capsicum Punugulu . Just look at this lovely pair at the above pic. 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Other dip/chutney recipes here⇒  Chutney / Pachchadi / Dip

Starter / Appetiser recipes collection⇒  Starters / Snacks

Related Posts⇒

  1. Pudina Pachadi / Mint Chutney
  2. Fresh Coconut Chutney Powder (Oil Free)
  3. Coconut & Almond Chutney / Kobbari & Badam Pachadi

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  • Green / Yellow Mango (not fully ripen) – 1 (medium size)
  • Fresh Lime/Lemon – 1 (small)
  • Salt – ½ teaspoon
  • Ginger – 1 inch piece
  • Green Chillies – 2

Special Ingredients:

  • Fresh Lime/Lemon

Step wise pics Procedure:

  • Firstly wash & peel the mango.
  • Slice/Cut it into small  chunks.
  • Chop the ginger and green chillies.
  • Take all of them into a processor/mixer, squeeze the lime/lemon juice.
  • Blend into a smooth paste. Done!!


  • Adjust the salt & spice as per your taste.
  • Don’t add too much of lime/lemon juice, it might turn bitter too.
  • Store it refrigerator, stays good for up to a week.


  • The taste of this dip is a mix of sour, spice and sweet at the same time.
  • This dip can be served with any chips, bread, fritters, crackers, nuggets, fries or as a salad topping too. 
  • We had this, Mango dip (oil free) paired up with Bell Pepper – Lentil Fritters / Capsicum Punugulu . Just look at this lovely pair 🙂 

    Capsicum – Lentil fritters/ Punugulu served with Mango Dip (Oil-Free)

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