Thai Mango Sauce Recipes

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THAI MANGO SAUCE



THAI MANGO SAUCE image

Categories     Fruit

Number Of Ingredients 9

2 ripe mangoes (see below for mango tips)
2 Tbsp. fish sauce, OR 1 Tbsp. soy sauce + pinch salt if vegetarian/vegan, to taste
4 Tbsp. good-quality (thick) coconut milk
2 Tbsp. Thai sweet chili sauce (available in most supermarkets in the Asian section)
2 Tbsp. brown sugar
3 cloves garlic, minced
1 Tbsp. lime juice
1/4 tsp. turmeric
1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)

Steps:

  • Scoop out the mango fruit and place in a food processor, blender, or large chopper. Add all other ingredients. Process well to create a delicious mango sauce. Tip: Avoid over-processing, as you don't want it too runny. If you prefer chunks of mango in your sauce, just pulse to create the sauce until you're happy with the consistency. Do a taste-test. Depending on the ripeness/sweetness of your mango, you may have to add a little more sugar. Add more fish sauce for more flavor, or more chili for more spice. What you want is a balance of sweet, salty, and spicy. Use as a marinade/sauce for chicken, pork, fish, or seafood, OR serve as a delicious dip for nearly any finger food. ENJOY!

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE



Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Steps:

  • In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
  • Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  • Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
  • Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  • Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

THAI MANGO CHICKEN



Thai Mango Chicken image

Make and share this Thai Mango Chicken recipe from Food.com.

Provided by Sandyg61

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

Steps:

  • To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
  • Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
  • Add the sauce, chicken and red pepper slices to a wok.
  • Stir well and bring to a boil.
  • Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
  • Finish the dish with a sprinkling of cashews and fresh coriander.

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  • To prepare this sauce recipe, wash and peel the mangoes. Scoop the mangoes and put them inside a blending jar. On the other hand, mince the garlic cloves and keep it aside.
  • Next, add fish sauce, coconut milk, chilli sauce, brown sugar inside the blending jar and blend well. If you are vegetarian, then you can use soy sauce along with some salt instead of fish sauce.
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