Tropical Dipping Sauces With Coconut And Mango Recipe

Name: Tropical Dipping Sauces with Coconut and Mango
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 200 g Pineapple Chunks; 125 g Red Bell Pepper (Lal Shimla Mirchi); 400 Ml Chaokoh Coconut Milk; 230 g The Gourmet Jar Orange Marmalade; 20 Ltr Rice Vinegar Mizkan Suehiro Su; 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G; 300 g The Little Farm Co. Mango Chutney; 397 g American Garden Yellow Mustard (Banjo)-14Oz; 1 ltr Wow! Coco Charge Tender Coconut Water

Fusion cuisine

Tropical Dipping Sauces with Coconut and Mango recipe

About this recipe

A delightful set of tropical dipping sauces tailored for pescatarian coconut shrimp lovers. Perfect for a dinner solution that combines sweet, tangy, and savory flavors.

Ingredients

200 g Pineapple Chunks
125 g Red Bell Pepper (Lal Shimla Mirchi)
400 Ml Chaokoh Coconut Milk
230 g The Gourmet Jar Orange Marmalade
20 Ltr Rice Vinegar Mizkan Suehiro Su
500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
300 g The Little Farm Co. Mango Chutney
397 g American Garden Yellow Mustard (Banjo)-14Oz
1 ltr Wow! Coco Charge Tender Coconut Water

Instructions

1. For the Marmalade Dipping Sauce: Combine 1/2 cup orange marmalade, 2 teaspoons rice wine vinegar, and 1/2 teaspoon red pepper in a small saucepan over medium-low heat. Stir occasionally for 10 minutes until well blended and slightly thickened. Remove from heat and let cool.
2. For the Pineapple Salsa: In a bowl, mix 1 cup diced pineapple, 2 tablespoons chopped red pepper, and 1 teaspoon rice wine vinegar. Stir well and serve fresh.
3. For the Mango Chutney Dipping Sauce: Combine 1/3 cup mango chutney, 1 teaspoon mustard, and 1 teaspoon rice wine vinegar in a bowl. Mix until smooth and serve.
4. For the Coconut Water Dipping Sauce: In a bowl, whisk together 2 tablespoons coconut water, 2 tablespoons coconut milk, and 2 tablespoons shredded coconut. Stir until well combined and serve.