Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)

This simple dipping sauce from chef James Syhabout is a mix of pungent fish sauce, chiles and shallot. It’s great with green mango, as well as ripe mango and pineapple.

  • Total Time:
  • Servings: 4 to 6


  • 2 tablespoons raw sticky rice or jasmine rice
  • 3 dried Thai bird chiles, stemmed, or 2 teaspoons crushed dried Thai chiles
  • 1/2 cup Asian fish sauce
  • 1/4 cup sugar
  • 2 tablespoons chopped shallot
  • 1 fresh red Thai chile or other hot red chile, minced
  • 2 large green (unripe) mangoes, peeled and cut into 1/2-inch slices
  • Limes wedges, for serving

How to make this recipe

  1. In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes. Let cool slightly, then transfer to a spice grinder and coarsely grind. Sift to remove any big pieces; you should have 1 tablespoon.

  2. Wipe out the skillet. Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes. Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.

  3. In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves. Stir in the shallot, fresh chile and toasted rice powder. Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go. Let the dipping sauce stand for 
20 minutes. Transfer to a small bowl and serve with the mangoes and lime wedges.

Contributed By Photo © Con Poulos Published November 2015

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