Mangomole Dip with Sunchoke Chips

Mangomole dip is similar to guacamole, but more playful and perfect for summer. The mango adds a hint of sweetness, the lime adds tang, and the basil adds a savory flavor. This dip is deeply satisfying, especially when served with baked sunchoke chips. 


2 avocados, peeled, pitted and cubed
1 mango, peeled, pitted and cubed
1 jalapeno pepper, seeded and finely chopped
2 Tbsp fresh lime juice
1 small clove garlic, minced
1 small shallot, minced
½ teaspoon himalayan salt
fresh basil leaves, rolled and sliced in 1/8 inch ribbons
fresh ground black pepper to taste


1. Combine all ingredients in a medium bowl.
2. To make sunchoke chips, preheat oven to 375.
3. Wash sunchokes well and slice as thin chips. Do not peel.
4. Drizzle sunchokes with olive oil and salt. Other optional seasonings include: garlic powder, onion powder.
5. Roast chips in the oven for ~20-30 minutes. Midway through, flip the chips over so that both sides cook evenly.
6. Serve mangomole dip with the sunchoke chips and enjoy!


Organic sunchokes (Jerusalem artichoke) offers a great source of natural insulin, which makes it a perfect food for diabetics. This sweet tuber also relieves asthmatic conditions, treats constipation and nourishes the lungs. A good source of vitamins A and B complex, potassium, iron, calcium and magnesium. Unlike most root vegetables, it contains no starch.

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