Pea-mole with  Mango Dip

butterfly Makes: 1 cup


Written By Eydie Desser


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Who doesn’t love guacamole?  It’s so good, we often find ourselves eating an entire bowl of dip all at once.  Sadly, it contains a whole lot of calories and a whole lot of fat, and that’s before you count the chips for dipping! If you’re trying to lose weight, this may not be the best choice.  Even plant based fats add a lot of calories, and can clog  arteries. There is a solution!!! Swap the avocado with highly nutritious and low fat peas.  We add mango and your taste buds are sure to be pleased!


  • 1 bag of frozen peas or 16 ounces. freshly shelled
  • ½ red onion finely chopped (or more to taste)
  • 1 mango peeled, flesh removed and diced to ¼-inch pieces
  • 1 serrano chile, seeded and finely minced 
  • 2 limes, 1 juiced (or more to taste), 1 cut in half
  • ½ cup cilantro, finely chopped
  • Ezekiel 4:9 Sprouted Grain Tortillas or other whole food, plant based fat free tortillas


For the Frozen Peas:

Simply defrost at room temperature.

Cook the Peas:

Place a pot filled with water over high heat and bring to a boil. Add peas, and turn the heat to a low simmer.  Cook for about 10 minutes, or until the peas are tender. Drain and refresh in a bowl of ice water.

Make the Pita Chips:

Preheat oven to 400℉

  1. Place one package  of Ezekiel 4:9 sprouted grain tortillas (6 large tortillas)  on a parchment lined sheet pan. Sprinkle each tortilla with a little lime juice and with your fingers or a pastry brush, spread the juice to cover the entire tortilla. The lime juice gives the tortilla chips a nice tang, eliminating the need for salt!
  2. Slice the tortillas  into triangles, rectangles, or any shape you like.  Place in the oven and bake for 3 minutes,  Flip over and bake 2-½-3  minutes more, or until the edges turn golden brown.  These toast quickly and will become bitter if they get too brown.    
  3. Remove tortillas from the sheet pan to a cooling rack to crisp.
Make the Pea-Mole:

In a medium sized bowl, mix the onion, mango, serrano, lime juice, and cilantro until combined. Taste and add more lime juice, if needed.

To Serve:

Serve with toasted tortilla chips.

butterfly Cook's Notes:

Kick up the taste of the tortillas by sprinkling on cumin, smoked paprika, garlic powder, or other spices, along with the lime juice, before baking.


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