Friday, October 8, 2010

Hot Mango Pineapple dip for coconut shrimp

In this blog from a few months ago we taught you how to make a very healthy coconut shrimp that I got from Weight Watchers a LONG time ago!  It's really tasty, easy, and really doesn't pack any bad fats as it is baked!  The coconut makes it so sweet and the beer combined with the baking powder in the batter makes a really crunchy but light batter.

we're going to jazz it up ALOT by making this hot mango/pineapple dip for it!

1 can crushed pineapple, drained (reserve 1/4 cup juice)
1 mango, peeled and removed from the pit
1 tsp red pepper flakes
1 tbsp corn starch

mix corn starch and pineapple juice in a small bowl or cup.  mix thoroughly.

combine pineapple and mango in food processor or blender.  Mix/mash/puree/blend - whatever it is you call it, mix these things together creating a pretty thin sauce with a beautiful color.
pour into a bowl and mix in the red pepper flakes and the corn starch.  Refrigerate about 30 minutes for the corn starch to thicken the mixture a bit.

Serve cold or heat the dip in the microwave to accompany the shrimp!

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