I’m a hummus lover through and through—and this one delivers a tropical twist that’s sweet, creamy, and deliciously unexpected. It all started when I had a few too many ripe mangoes sitting on my kitchen counter… one quick blend later, and now it’s a staple in our house!

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Love the mango flavor! Very delicious!

Elisabet
(5 stars) 4 ratings
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As a registered dietitian and hummus enthusiast, I love playing around with unexpected pairings—and this one is sooo worth trying. Mango adds natural sweetness and a velvety texture, while garlic, lime, and cumin balance things out with a savory punch.

If you’re into hummus like I am, you’ll also love my:

Step 1: Add all ingredients to a food processor or high-speed blender. Blend until smooth and creamy, pausing to scrape down the sides as needed. Add cold water if needed.
Step 2: Taste and adjust seasoning—add more lime juice for tang, salt for balance, or mango for extra sweetness. And if you’re a heat lover, add sriracha, cayenne, or crushed red pepper flakes.
Step 3: Transfer to a bowl and garnish as desired. Serve with whole grain crackers and sliced cucumbers, jicama and colorful bell pepper dippers.

Serve this mango creation as a dip with crunchy veggies (I love bell pepper strips, cucumber rounds, and jicama sticks), spread it on wraps or burgers, or dollop it onto grain bowls for a bright, sunny flavor that instantly feels like summer. I even spoon it onto toast and crackers, or use it as a fun topper for chicken lettuce wraps—just fill lettuce cups with shredded chicken (I use rotisserie), add a generous spoonful of mango hummus, and finish with chopped mango and a pinch of smoked paprika or cayenne for a kick. It’s always a conversation starter—people are intrigued!

Make Shredded Chicken Lettuce Cups with Mango Hummus

And the best part? It’s incredibly simple to make with either fresh or frozen mango. While nothing beats the juicy sweetness of ripe fresh mango, frozen chunks are a great shortcut that let you skip the peeling and slicing (I typically go the frozen route!).

Here’s why this recipe hits the sweet spot

  • Natural sweetness meets savory depth: Ripe mango brings juicy, tropical notes that balance the creamy tahini and earthy chickpeas.
  • Nourishing and energizing: Filled with plant-based protein, heart-healthy fats, and fiber to help keep you full and fueled.
  • Easy to personalize: Add a pinch of cayenne, swirl in sriracha, or top with extra mango chunks—make it sweet, spicy, or somewhere in between.
  • Plays well with everything: Serve it as a dip, spread it on wraps, spoon it onto grain bowls, or use it to level up chicken lettuce cups.

This hummus is vibrant, a little unanticipated, and wildly versatile—the kind of thing you’ll find yourself making on repeat during the summer months (although frozen mango is available year-round!). However you serve it, this one brings major sunshine energy! 

Love the sweet heat combo? Try my Spicy Mango Summer Rolls next!

(5 stars) 4 ratings

Creamy Mango Hummus (Sweet and Tropical)

I’m a hummus lover through and through—and this one delivers a tropical twist that’s sweet, creamy, and deliciously unexpected.
Yield: 16 servings (makes 2 cups)
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup mango chunks, fresh or frozen (thawed if using frozen)
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice, or more to taste
  • 1 garlic clove, or ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt, or more to taste
  • 1 to 2 tablespoons cold water, to thin, only if needed

Optional Garnish:

  • Extra mango chunks, diced
  • Chopped cilantro
  • For heat add one or more of the following: Chili flakes, a drizzle of sriracha, a pinch of cayenne or a sprinkling of smoked paprika.

Instructions
 

  • Add all ingredients to a food processor or high-speed blender. Blend until smooth and creamy, pausing to scrape down the sides as needed. If the hummus is too thick, add cold water one tablespoon at a time until your desired consistency is reached.
  • Taste and adjust seasoning—add more lime juice for tang, salt for balance, or mango for extra sweetness. And of course, if you’re a heat lover, add some sriracha, cayenne or crushed red pepper flakes.
  • Transfer to a bowl and garnish as desired. Serve with whole grain crackers and sliced cucumbers, jicama and colorful bell pepper dippers.

Notes

• Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. Just give it a quick stir before serving—it may settle a bit.
• Serving Ideas: This mango hummus shines as a dip with sliced bell peppers, cucumber rounds, or jicama sticks. It also makes a flavorful spread for wraps, burgers, or even toast. For a fun twist, use it in chicken lettuce wraps: arrange Boston Bibb lettuce on a platter, fill each cup with shredded chicken, top with a generous scoop of mango hummus, and garnish with chopped mango and a sprinkle of smoked paprika or cayenne.
• Tasty Twists:
  • Add a pinch of cayenne or a dash of hot sauce to turn up the heat.
  • Blend in a few fresh basil or mint leaves for a refreshing, herby note.
  • No lime juice? No problem—lemon works beautifully, too.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 tablespoonsCalories: 60Carbohydrates: 6gProtein: 2gTotal Fat: 3.5g— Unsaturated Fat: 3.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 55mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!