This mango sauce or dip is easy to make and always gets rave reviews. A little coconut milk helps enhance the mango and give it a rich tropical flavor, while a touch of lime juice keeps it on the savory side - a nice mixture of sweet, sour, spicy and salty. Use it as a dip for cooked shrimp (great with coconut shrimp), calamari, spring rolls or fresh rolls, or whatever appetizers you happen to be serving up. You can also use this mango sauce in stir-fries, such as mango chicken or shrimp stir fry.
Be sure to buy the ripest mango you can find. A mango is a stone fruit, which means it has a pit in the center. The mango's pit is long and can be tricky to find, so it may take a few times until you feel you've got it down. For information on cutting a mango, check out these tips on using and storing mangoes.
- 2 ripe mangoes
- 2 tbsp. fish sauce, or 1 tbsp. soy sauce plus a pinch salt if vegetarian/vegan, to taste
- 1/4 cup good-quality (thick) coconut milk
- 2 tbsp. Thai sweet chili sauce (available in most supermarkets in the Asian section)
- 2 tbsp. brown sugar
- 3 cloves garlic, minced
- 1 tbsp. lime juice
- 1/4 tsp. turmeric
- 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)
- Scoop out the mango fruit and place in a food processor, blender or large chopper.
- Add all other ingredients. Process well but avoid over-processing, as you don't want it too runny. If you prefer chunks of mango in your sauce, just pulse to create the sauce until you're happy with the consistency.
- Do a taste-test. Depending on the ripeness and sweetness of your mango, you may have to add a little more sugar. Add more fish sauce for more flavor, or more chili for more spice. What you want is a balance of sweet, salty and spicy.
- Use as a marinade or sauce for chicken, pork, fish or seafood, Or serve as a delicious dip for nearly any finger food.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||2 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|