No-cook Thai-style mango chili sauce

Puree ripe mangoes with chilies, ginger, shallot and cilantro, then stir in fish sauce and coconut milk to make a sweet-spicy dipping sauce for fried or grilled chicken, meat or seafood.

Course Condiment

Cuisine Asian

Keyword Made with mango, Spicy

Prep Time 10

Cook Time 0

Total Time 10

Servings 2 cups

Equipment

food processor or blender

Ingredients

2 mangoes cut into small cubes
2 bird's eye chilies sliced
1 shallot peeled and roughly chopped
1 half-inch knob ginger peeled and thinly sliced
2 to 4 sprigs cilantro stems and leaves
½ teaspoon fish sauce or to taste
3 to 4 tablespoons coconut milk

Instructions

Place all the ingredients, except the fish sauce and coconut milk, in a mini food processor (or blender).
Process to your desired consistency (some people like ultra smooth sauce; others prefer it chunkier).
Pour the sauce into a mixing bowl, season with fish sauce and then stir in the coconut milk.
Serve with grilled or fried chicken, meat or seafood.