Sunday, May 27, 2012

Raw Mango Vegan Sour Cream Salad Dressing Dip


It's mango season right now and I'm a huge fan of sour, raw mangos. I relish them even more than the ripe, sweet fruits. So it was came as no surprise that when I decided to make vegan sour cream, the idea to add a green mango into the mix suddenly popped into my head.

Commonly, vegan sour creams are made of a cashew or tofu base and a tangy component like vinegar or lemon juice. They are extremely adaptable and taste rich and delicious whether they are flavoured with just plain salt or with a complex set of ingredients.

Broccoli dipped in Vegan Mango Sour Cream

This is a very versatile sour cream. It can be used as a spread inside sandwiches and wraps, a dip for raw veggies and tortilla chips, as a creamy salad dressing... so many ways to enjoy it.

Tomato and Vegan Mango Sour Cream

Yesterday, I made it as a thick sauce for my dish for the Vegan Bengaluru monthly potluck at Jaaga. I poured it over plain, raw veggies - broccoli florets, sliced baby corn, grated carrot, chopped capsicum and diced naati tomatoes. The broccoli florets did an especially good job of sopping up the cream. It was quite a hit. My friend Arun said that the dish didn't taste like what someone new to it would imagine raw food to be like.

Raw Mango Sour Cream Broccoli Baby corn Salad

1 Sour Raw Mango
1/4 C Cashew
1/4 C Almonds
1 T Sesame Seeds
2 Dry Dates
2 Dry Figs
1/4 C Fresh Mint
2 Thin Slices Fresh Ginger
6 Cloves of Garlic
3 Spicy Green Chillies
1 T White Wine Vinegar (even regular white vinegar is fine)
1/4 tsp Turmeric Powder
1 T Nutritional Yeast (optional)
Black Salt (you could use common salt but I prefer this)

Grind together the nuts, seeds and dry fruits into a fine powder.
Add everything else, except Vinegar, and grind well.
Add a little water at a time and blend into a smooth, creamy paste, with breaks in between to ensure that the grinder jar doesn't get heated up.
Chill for 10-15 minutes in the fridge.
Add the vinegar and whip for a few minutes, until slightly fluffy and airy.
Transfer to an airtight glass jar and chill for half an hour.

Enjoy! :)

Mango Sour Cream Salad

I've added this recipe to the Hearth and Soul Blog Hop.

15 comments:

  1. Wow! Very impressed with your creativity! This sounds so delicious and refreshing.

    An Unrefined Vegan

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    1. Thanks Annie. :) I finished the last of it this morning.

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  2. That looks and sounds so delicious. Definitely top marks for creativity there *adds sour mangoes to shopping list*

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    1. Thanks Joey. :) Hope you find some awesomely sour mangos! *slurp*

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  3. Indeed it is, Annie! None of us could believe it was raw (of course we've had great raw food before, still...)

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  4. Indeed it was! None of us could believe it was raw (we've had great raw food before, but this is something people used to spices - like me - can really appreciate)

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    1. Thanks Arun. It always makes me feel happy to see someone enjoying my preparations. :)

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  5. I agree! How creative! I bet it is delicious! and the salad looks divine! thanks for sharing! i'll definitely try this!!

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    1. Thanks. :) Do let me know how it turns out.

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  6. Sour mangoes to make vegan sour cream, this is creative and genius! I wish I could find a market that sells sour raw mangoes. Back in the Philippines, I see tons of them in trees and markets, but here in the SF Bay Area, I could only find the ripe ones. The search continues!

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    1. Try the Indian stores. You are bound to find at least a few of the raw variety.

      Or you could use dried mango powder, called Amchur, instead. :)

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  7. Your vegan sour cream sounds delicious. I am sure the green mango adds a wonderful flavour. What a lovely dip or salad dressing!

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  8. So many ways to enjoy it, exactly like you said. I think I'm gonna love this. I love kairi too :D

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