Thai Mango Chilli Sauce Recipe
If you are looking for a fresh, vibrant, finger licking good dipping sauce without too much sugar then save this Thai mango chilli sauce recipe.
Servings: 2 Cup
Calories: 378kcal
Equipment
- stockpot or saucepan
- Food Processor
Ingredients
- 4 medium ripe mango
- 2 tablespoon coconut sugar or white sugar
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 Thai birds eye chilli, chopped
- 1 small yellow bell pepper, diced
- ½ teaspoon salt or to taste
- 1 tablespoon rice vinegar
- ½ tablespoon tamari
- ½ lemon, juiced
Instructions
- Peel and dice the mango pulp. Transfer to a bowl. Add the sugar, and mix. Let it sit for 20 – 30 minutes for sugar to completely dissolve and mangoes to release their natural juices.
- Heat oil in a pan. Saute ginger, garlic, and chilli for a minute to release their aroma. No need to brown them.
- Add the finely chopped yellow pepper and saute for 1 – 2 minutes to soften a bit. Add the mangoes along with their juices into the pan. Season with salt.
- Cover and cook the mangoes for 8 – 10 minutes or till they breakdown completely. The sauce will gradually turn glossy and thicken up.
- Allow the sauce to cool down a bit. Add vinegar and tamari. Flash-blend in a processor until it forms a chunky purée. You don’t want it perfectly smooth—texture is a good thing here!
- Stir in lime juice right at the end to brighten up the flavours. Let the sauce cool completely before transferring it to a clean glass jar.
Notes
- Do not add any water while cooking or blending the sauce. It reduces the shelf life of the sauce. And you might notice fungus development after few days.
Nutrition
Calories: 378kcal | Carbohydrates: 79g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 863mg | Potassium: 843mg | Fiber: 8g | Sugar: 66g | Vitamin A: 4595IU | Vitamin C: 241mg | Calcium: 63mg | Iron: 1mg