How to Make Thai mango chili sauce

• Peel the mangoes and cut the flesh into chunks, discarding the pit.
• Slice the red chili peppers and remove the seeds if you prefer a milder sauce.
• In a blender or food processor, combine the mango chunks, red chili peppers, sugar, rice vinegar, fish sauce, lime juice, and minced garlic.
• Blend the mixture until smooth and well combined.
• Transfer the sauce to a small saucepan and bring it to a simmer over medium heat.
• Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
• Remove the sauce from the heat and let it cool before serving.

Thai mango chili sauce is commonly served as a dipping sauce for spring rolls, grilled meats, seafood, or as a condiment for various Thai dishes.

Thai mango chili sauce is a deliciously sweet and tangy sauce with a hint of spiciness. The combination of ripe mangoes, chili peppers, and other flavorful ingredients creates a well-balanced sauce that adds a burst of flavor to any dish it accompanies.

Facts about the sauce:

1. Thai mango chili sauce is known as “Nam Pla Wan” in Thai cuisine.
2. It is a popular condiment in Thai street food and is often used to add a sweet and spicy kick to dishes.
3. The sauce can be customized to suit personal preferences by adjusting the amount of chili peppers to control the spice level.
4. It can be stored in an airtight container in the refrigerator for up to a week.