Mango & Ginger Dip



  • 300 g Quark
  • 100 g Sour Cream
  • 2 Ripe Mangos
  • 50 g Light Brown Sugar
  • 20 g Fresh Stem Ginger
  • 20 g Light Cider Vinegar
  • 20 g Fresh Chives
  • 20 g Red Onion, finely chopped
  • 20 g Fresh Coriander, roughly chopped
  • 5 g Garlic Puree
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Ground Turmeric
  • Salt & Milled Black Pepper


  1. Remove the skin from the mango and dice the flesh into ¼ inch pieces. Add the light brown sugar and gently fold together. Put to one side.
  2. Finely chop the red onion and chives. Grate the stem ginger. Wash and roughly chop the fresh coriander.
  3. In a bowl place the light cider vinegar, red onion, chives, grated stem ginger, cumin, turmeric, garlic and cayenne pepper. Blend together thoroughly.
  4. Fold in the diced mango and sugar.
  5. Place the quark and sour cream into a bowl and blend together until smooth. Add the contents of the other bowl and fold carefully.
  6. Finish by folding in the coriander, sea salt and milled black pepper to taste. Cover and place in the refrigerator whilst the flavours infuse, until ready to serve.

This makes a cool, refreshing dip to complement KETTLE® Chips Honey Barbecue.