|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 to 2 cups (6-8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mango sauce or dip is easy to make. The bright color and amazing flavor will wow any guests. A little coconut milk helps enhance the mango and gives the sauce a rich tropical flavor. A touch of fresh lime juice keeps it on the savory side. The combination results in a tropical mixture of sweet, sour, spicy, and salty. Use the sauce as a dip for cooked shrimp (great with coconut shrimp), calamari, spring rolls, fresh rolls, or whatever appetizers you happen to be serving. You can also use this mango sauce in stir-fries, such as mango chicken or shrimp stir-fry. It also works well as a dipping sauce for grilled chicken, pork, tofu, or shrimp or any protein skewers.
Be sure to buy the ripest mango you can find. A ripe mango should feel heavy for its size and give a little if you gently squeeze it. 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. You'll need to peel and cut the mango. If you like mango, it's helpful to learn a few tips and tricks on using and storing mangoes.
- 2 ripe mangoes
- 2 tablespoons fish sauce (or 1 tablespoon soy sauce plus a pinch salt if vegetarian/vegan)
- 1/4 cup thick coconut milk
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon lime juice
- 1/4 teaspoon turmeric
- 1/4 to 1/2 teaspoon dried crushed chili
Gather the ingredients.
Chop or 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. You want the sauce to be smooth but 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, more chili for more spice, or more lime juice for a more sour taste. What you want is a balance of sweet, salty, sour, and spicy.
Use as a marinade or sauce for chicken, pork, fish, or seafood. The sauce is also a delicious dip for nearly any finger food.
- Most of the ingredients should be available in major supermarkets. Sometimes coconut milk and Thai sweet chili sauce can be found in the international foods aisle. Any leftover sauce should be stored in a sealed container in the refrigerator.