Coconut Mango Meatballs

• 2 pounds ground chicken
• 1 egg
• 1/ 2 cup coconut milk
• 1/ 2 bunch chopped cilantro
• 3 tablespoons chopped basil
• 5 cloves crushed garlic
• 2 teaspoons minced ginger
• 1/ 2 red onion, finely diced
• 1/ 2 jalapeño, finely diced
• 1 mango, finely diced
• 2 teaspoons dried, finely diced mango
• 1 1/ 2 tablespoons shredded coconuts
• 2 teaspoons lime zest
• 1 tablespoon tomato paste
• 2 teaspoons vinegar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/ 2 teaspoon ground ginger
• 2 1/ 2 teaspoons paprika
• 2 1/ 2 teaspoons chili powder
• 1/ 2 teaspoon turmeric
• 2 teaspoons curry powder
• 1/ 2 teaspoon black pepper
• Salt to taste

Coconut Mango Meatballs

Method

• Step 1

  Preheat the oven to 425°F. Mix together all the ingredients for the meatballs and refrigerate mixture for at least 30 mins. Form into meatballs and line on a lightly greased baking tray. Bake for 20 mins. ⁣

Creamy Coconut Mango Dipping Sauce

• 1 mango
• 3 1/ 2 cups unsweetened coconut milk
• 1 tablespoon tomato paste
• 1 1/ 2 teaspoons soy sauce
• 1 teaspoon juice of lime
• 1 teaspoons curry powder
• 1 1/ 2 teaspoon red pepper flakes
• Salt to taste

Creamy Coconut Mango Dipping Sauce

Method

• Step 1

  Combine the coconut milk, mango, and tomato paste in a blender. Blend until a smooth sauce has formed. Add the sauce to a saucepan and bring to a boil on medium heat. Add in the soy sauce, lime juice, salt, pepper flakes, and curry powder. Reduce the heat and simmer for 10 mins. Serve hot as a dipping sauce.