Chicken and Mango Dip

A stunning, flavour-packed dip that’s always the star of the party. Sweet mango and chutney pair perfectly with savoury curried chicken and crunchy almonds.

Without a doubt, my most requested dish for parties and gatherings. This chicken and mango dip is a fantastic and refreshing alternative to a traditional cheese platter. The best part? It can be prepared the day before, making it the ultimate stress-free appetizer for entertaining.

Prep Time: 15 minutes | Cook Time: 10 minutes | Chilling Time: 1 hour (optional) | Total Time: 25 minutes + chilling

Serves: 8 - 10 as a appetizer

Ingredients

For the Dip:

• 500g chicken breast, cut into 1cm cubes

• 5 tbsp Praise traditional mayonnaise

• 2 tbsp Rosella Fruit Chutney

• 1 tsp Keens Traditional Curry Powder

• 1/2 bunch spring onions, finely chopped

• 1 x 425g can mango slices, drained and roughly chopped

  
  

To Serve:

• Toasted flaked almonds

• Freshly chopped chives

• Papadums, for serving (approx 20)

  
  

Instructions

1. Place the cubed chicken in a non-stick pan over medium-low heat. Cook gently with a lid on for 5-7 minutes, or until just cooked through, stirring occasionally. Remove from the pan, drain any excess juices, and set aside to cool completely.

2. In a medium-sized mixing bowl, combine the mayonnaise, fruit chutney, curry powder, and spring onions (remembering to set a few aside for your garnish). Stir until smooth and well combined.

3. Add the roughly chopped mango to the mayonnaise mixture. Stir well, breaking down the mango pieces slightly as you mix to create a chunky texture. Add the cooled, cooked chicken and stir until everything is evenly coated.

4. For the best flavor, cover the bowl and refrigerate for at least 1 hour, or ideally overnight. This allows the flavors to meld together beautifully.

5. Just before serving, line a microwave turntable with paper towel. Arrange 5-6 papadums around the exterior, ensuring they do not overlap. Microwave on high for 45-60 seconds, or until they have puffed up and are crisp. (See notes). Repeat in batches until you have cooked all papadums.

6. Transfer the dip to a serving bowl. Garnish with the toasted flaked almonds, and a sprinkle of fresh chives. Serve immediately with the freshly cooked, crispy papadums on the side.

Notes

• Papadums: All microwaves vary in power. Start with 45 seconds and check. They may need a little longer. Cook them as close to serving as possible for the best crunch.

• Make-Ahead: This dip is perfect for making the day before. Simply prepare through step 3, cover, and refrigerate. Add your garnishes and cook the papadums right before serving.