This tart, savory, easy vegan waffle topping recipe uses lemony sumac and amba, a pickled mango condiment. It was inspired by a local Iraqi restaurant. The flavors reminded me of the tasty dishes a good friend’s mom, of Middle Eastern descent, whipped up for us during past visits. Spoon atop your favorite Belgian waffles, or just dip them into it, and enjoy!
The topping is pictured with two varieties of Naked Vegan Waffles–the original version, and a version with a bit of molasses and additional water, per the notes in that recipe.
This waffle and topping combination would make a nice food spread for a movie gathering, or other informal get-together. It would also make a great addition to a waffle bar, where your guests serve themselves a range of toppings.
And once you have a bottle of amba in your pantry, it may inspire other creative culinary endeavors. It’s hard to get too much mango.
- ½ cup sesame tahini
- ½ cup sliced pickled mango (amba)
- ½ cup lukewarm water
- ¼ cup agave syrup, maple syrup, or similar preferred sweetener
- dash of ground sumac (optional)
- Combine all ingredients in the food processor or blender. Process until mango pieces are chopped up very finely, or until mixture is completely smooth, depending upon your preference.
- Serve in a bowl for dipping or spreading, with a dusting of ground sumac on top.
If, on the other hand, it's a bit too tart for you, add 1 to 2 more tablespoons of agave nectar, maple syrup, or other preferred sweetener.
If you can't find sumac spice, you can use a bit of paprika for a similar aesthetic effect, even though it doesn't have the tartness of sumac.