Thai Mango Dipping Sauce
A vibrant and flavorful sauce that balances sweet, spicy, and savory elements, perfect for fresh fruits and crunchy vegetables.
Ingredients
Main Ingredients
- 2 pieces shallots, finely chopped Use fresh shallots for best flavor.
- 1/4 cup dried mini shrimp Can be substituted with another dried seafood or omitted for vegetarian.
- 1 tsp dried chili flakes Adjust according to spice preference.
- 1/3 cup palm sugar Coconut sugar can be used for a different sweetness.
- 1 piece chili, sliced Add more for extra heat.
- 1/4 cup water Used for dissolving the palm sugar.
- 1 tsp shrimp paste Omit for vegan version.
- 1/2 tbsp fish sauce Add more for saltiness, omit for vegan version.
Instructions
Preparation
- Prepare all ingredients ahead of cooking.
- Heat a cooking pot over medium heat.
- Pour in 1/4 cup of water, 1/3 cup of palm sugar, 1 tsp of shrimp paste, and 1/2 tbsp of fish sauce, stirring until the palm sugar dissolves.
Cooking
- Add shallots, sliced chili, dried mini shrimp, and dried chili flakes. Stir to combine.
- Cover the pot and let the mixture boil for 5 minutes.
- Turn off heat and transfer sauce to a serving dish, allowing to cool slightly.
Serving
- Serve sauce alongside thinly sliced green mangoes and any other desired dippables.
- Encourage guests to enjoy with skewers or toothpicks for easy dipping.
Notes
Allow the sauce to sit post-cooking to enhance flavor. Store in an airtight container in the fridge for up to a week. It may taste better after a day or two as flavors meld.