Mango Chilli Dip
1 large mango, peeled and sliced
2 limes, juiced
3 tsp sweet chilli sauce
1 small Spanish onion, chopped
300 g reduced-fat cream cheese
3 round Lebanese bread, cut into triangles
1 tsp olive oil
Place mango, lime juice, chilli sauce, onion and cream cheese in a food processor and blend until smooth.
To make pita chips, brush Lebanese bread triangles with oil and bake in a moderate oven, 180°C, for 3-5 minutes.
Serve dip chilled, with pita chips.