We started school. Full-board, all-day, “Where did my baby go?” school.
I know that most of you did that weeks ago, but a dash of politics and a sprinkle of a teacher’s strike delayed our return. And now – despite my wishing for time to halt – life has marched on. I am now the chauffeur and lunch-maker.
And I’m also a teensy bit more frazzled than usual.
During times of stress or your mind being a giant shoebox of chaos, it’s nice to have recipes that are quick, easy, and delicious. I searched through the Patak’s Smoke And Spice Cookbook (which is available for you to check out, just click on the link!), to find a quick and delicious apres-school snack.
The Mango Chutney and Coconut Cream dip is beyond easy. It’s two ingredients! Pair it with some pita, pappadums or fresh veggies, and you’re ready to snack.
A nutty mama like me definitely approves.
- 400 ml of Blue Dragon Coconut Milk (about 2/3 of a can)
- 50 ml (about 3 tbsp) Patak's Hot Mango Chutney
- Separate as much of the Blue Dragon Coconut Milk
- from the cream as desired (more milk for a watery dip,
- more cream for a firmer dip)
- Combine the ingredients in a serving bowl and mix
- Serve and enjoy!
If you’re looking for more easy and delicious recipes, check out Patak’s Smoke and Spice cookbook – it’s got a great collection of delicious recipes and gorgeous pictures. We still have a little bit of grilling time left in the season – why not get a skewer or a drumstick on the barbecue?
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.