Recipes

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

Name: Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)
Total time: 35 min
Ingredients: 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

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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. Slideshow: More Party Dip Recipes

By

James Syhabout

Updated on November 1, 2015

Green Mango with Dipping Sauce — Photo: © Con Poulos

Total Time:

35 mins

Yield:

4 to 6

Ingredients

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

Directions

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.
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.
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.