DistributorsSnacks · CRESPO KITCHEN
Mango, roasted pepper and goat-cheese dip
A warm dip combining roasted red pepper, mango and goat cheese.
15 min approx.8 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 cup mango puree
- 1 cup roasted red bell pepper puree
- 3 ounces crumbled goat cheese
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- 1 mango, peeled and diced
- Salt and pepper to taste
- Toasted bread or arepas for serving
Method
- Warm the mango and pepper purees over medium-low heat for 3–4 minutes.
- Stir in the goat cheese gradually, reserving a small amount for the topping, until incorporated.
- Season with cumin, cayenne, lime juice, salt and pepper. Stir in the cilantro and transfer to a serving bowl.
- Top with diced mango and the reserved cheese. Serve with toast or arepas.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board