Thai Mango Chili Dipping Sauce
Recipe byFor the best flavor balance, use one very ripe mango and one that hasn't fully ripened yet. You get all the lovely sweetness from the first and bit of tang from the second.
Equipment
- Mini food processor
Ingredients
- 2 mangoes cut into small cubes
- 2 bird's eye chilies sliced
- 1 shallot peeled and roughly chopped
- 1 half-inch knob ginger peeled and thinly sliced
- 2 to 4 sprigs cilantro stems and leaves
- ½ teaspoon fish sauce or to taste
- 3 to 4 tablespoons coconut milk
Instructions
- Place all the ingredients, except the fish sauce and coconut milk, in a mini food processor (or blender).
- Process to your desired consistency (some people like ultra smooth sauce; others prefer it chunkier).
- Pour the sauce into a mixing bowl, season with fish sauce and then stir in the coconut milk.
- Serve with grilled or fried chicken, meat or seafood.
Notes
Excess mango chili sauce can be stored in the fridge in a tightly covered jar for a day or two.