Hot Mango Habanero Creamy BBQ Dip with Grilled Lime
Grilled mango adds sweetness, habanero brings fruity heat and charred lime keeps everything sharp in this creamy BBQ dip. Serve it with prawns, sticky chicken, pork skewers or flatbreads when you want something bright, hot and a little different.
Ingredients
- 1 ripe mango about 300 g flesh once peeled and stoned
- 1 habanero chilli
- 150 g full-fat Greek yoghurt
- 80 g mayonnaise
- 1 lime halved
- 1 tbsp lime juice
- 1 tbsp honey
- 1 small garlic clove grated
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp ground coriander
- 1 spring onion finely sliced
- 10 g fresh coriander chopped
- For serving
- 250 g raw king prawns peeled
- 1 red onion cut into wedges
- 1 cucumber sliced
- 4 small flatbreads or 8 skewers of grilled chicken
- extra lime wedges
Instructions
Fire up the BBQ
- Set the BBQ to medium-high with direct and indirect zones. Clean and oil the grate lightly so the mango doesn’t stick.
Prep the mango and lime
- Peel the mango and cut off the cheeks plus two thick side pieces. Brush the mango lightly with olive oil. Cut the lime in half.
Grill the fruit
- Place the mango pieces and lime halves cut-side down over direct heat. Grill for 2 to 3 minutes per side for the mango, until marked and just softened. Grill the lime for 2 to 3 minutes until charred at the cut face.
Prepare the habanero carefully
- Finely chop a little of the habanero, starting with a quarter or less, depending on size and heat. Remove seeds and inner ribs if you want a gentler result. Wash your hands well, or use gloves.
Blend the creamy base
- Add the grilled mango to a food processor with the Greek yoghurt, mayonnaise, honey, grated garlic, lime juice, juice squeezed from the grilled lime halves, salt, black pepper and ground coriander. Blend until mostly smooth.
Add chilli in stages
- Stir in a small amount of chopped habanero, then taste. Add more if needed. Fold in most of the spring onion and coriander, keeping a little back for the top.
Chill or rest briefly
- Let the dip sit for 10 to 15 minutes. You can keep it at cool room temperature if serving straight away, or chill it slightly if the weather is very warm.
Grill the serving pieces
- Thread the prawns onto skewers and grill for 1 to 2 minutes per side until pink and lightly charred. Grill the flatbreads briefly until warm and marked. Char the red onion wedges until softened at the edges.
Finish and serve
- Spoon the dip into a serving bowl. Scatter with the remaining spring onion and coriander, then serve with prawns, flatbreads, cucumber and red onion wedges.
Notes
The mango needs to be ripe enough to smell sweet at the stem and yield slightly when pressed. An under-ripe one tastes thin and a bit chalky, which makes the dip feel blunt. A very soft mango can still work, though it’s worth handling gently when grilling so it doesn’t collapse through the grate. I cut thick cheeks and large slices from the sides, which makes grilling easier and gives you nice charred edges to blend.
Mayonnaise and Greek yoghurt make a good team here. Mayo gives body and a smooth finish, while yoghurt adds tang and keeps the dip from feeling too rich. You could use all mayo, but I find that makes the fruit and chilli feel heavier than they need to. The grilled lime matters too. Once charred, it tastes less sharp and slightly bittersweet, which gives the dip more shape than plain raw lime juice alone.
Nutrition
Calories: 132kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.5gCholesterol: 7mgSodium: 255mgPotassium: 220mgFiber: 1.4gSugar: 10gVitamin A: 760IUCalcium: 58mgIron: 0.4mg
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