Total Time
Prep 15 mins
Cook 0 mins

Variations of this cool, creamy dip are served on many of the Caribbean islands, where mangos are a way of life. It's perfect for dipping fresh fruits and can also be spooned over other fruits, or over pancakes or waffles.

Ingredients Nutrition

  • 1 ripe mango, peeled and cut into chunks, seeds discarded
  • 1 12 teaspoons firmly packed brown sugar
  • 12 teaspoon lime juice
  • 12 cup nonfat vanilla yogurt
  • 1 dash nutmeg


  1. Place mango chunks in a blender container with brown sugar and lime juice. Blend until smooth.
  2. Spoon into a bowl.
  3. Stir yogurt into mango puree, stitting until blended.
  4. Chill thoroughly.
  5. Just before serving, sprinkle very lightly with nutmeg.


Most Helpful

All my guests seemed to enjoy the dip, as the fruit was gone in minutes. I personally didn't care for it as much, but it may have been more about the fruit that was used. It tasted pretty good on pineapple and mango slices, but I didn't much like it on strawberries or papaya. I'm wondering if it would be good over vanilla ice cream??? Hmmmmm....Made for team Gourmet Goddesses, ZWT9.

Jostlori August 05, 2013

Reviewed for Aus/NZ Forum Recipe Swap May 2011- So easy to make, tasted wonderful and very healthy. As it is Winter here in Aus, I used frozen mango cheeks and a really thick pot-set no fat yogurt. Served with a fruit platter of gold kiwi fruit, slices of red delicious apple and strawberries with a grating of fresh nutmeg over the top of the dip. Totally demolished by my family in one afternoon tea and all give you more than 5 stars. Sorry to be running late with my reviews. Also posting a photo

**Jubes** July 09, 2011

A delicious, refreshing, easy-to-make dip that is perfect for bbqs, picnics or as a tasty snack to use up extra fruit. The brown sugar and vanilla yogurt balance the slightly acidic taste of the mango and lime perfectly; the nutmeg gives a slightly smokey flavor. It's important to chill the dip thoroughly prior to serving for a truly refreshing taste. The recipe as written makes about a cup of dip. You could also sprinkle a bit of cinnamon on top of the dip for a slightly different taste. I made this for Aussie/NZ recipe swap #31. Thanks Morgainegeiser!

Obag August 06, 2009

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