Best 5 Thai Mango Sauce Recipes

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Indulge in the tantalizing flavors of Thai Mango Sauce, a delightful condiment that captures the essence of Thailand's vibrant cuisine. This versatile sauce seamlessly blends the tropical sweetness of ripe mangoes with the piquant heat of chili peppers, resulting in a harmonious balance of flavors that will tantalize your taste buds. Whether you're looking to elevate your favorite dishes with a touch of Thai authenticity or simply seeking a flavorful dipping sauce for your next party, this Thai Mango Sauce has you covered. With three delectable variations to choose from, ranging from mild to spicy, there's a perfect sauce for every palate. Prepare to embark on a culinary journey to Thailand with this easy-to-follow recipe, which guides you through each step of creating this irresistible sauce.

Here are our top 5 tried and tested recipes!

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 COCONUT CAKE WITH MANGO SAUCE



Thai Coconut Cake With Mango Sauce image

Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

Provided by Acceptance

Categories     Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Grease a tube pan.
  • Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
  • Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
  • Add the baking powder and then the flour to the yolk mixture.
  • Beat just till blended.
  • Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
  • Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
  • Sauce:.
  • Place all the sauce ingredients into a blender or food processor and blend till smooth.
  • To serve:.
  • Warm the mango sauce in a saucepan.
  • Cut slices of the cake and plate them.
  • Pour warm sauce over.
  • If desired garnish with freshly toasted unsweetened coconut.

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE



Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)

Provided by Manami

Categories     Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups Thai fish sauce (nam pla)
3 cups fresh lime juice or 3 cups bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped of fresh mint
1 tablespoon peeled and minced fresh ginger
8 large sea scallops, sliced into 1/4-inch disks
1 cup thai lime dipping sauce
1/4 lb mesclun or 1/4 lb mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
2 limes, juice of
1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

Steps:

  • THAI-LIME DIPPING SAUCE:.
  • In a large non-reactive bowl, combine the ingredients and mix.
  • SCALLOP AND MANGO CEVICHE:.
  • In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
  • Marinate, refrigerated, for 10 minutes.
  • Arrange a layer of the mache on chilled plates.
  • Top each portion with 3 scallop slices, half the shallot, and all of the mango.
  • Top with the remaining scallop slices and shallot.
  • Pour over the lime juice.
  • Sprinkle with the peppercorns, crushing them with your fingers as you do so.
  • Serve immediately.
  • *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.

THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO



Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango image

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 14

1/2 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
3 cloves garlic, crushed
2 fresh red Thai chiles, thinly sliced
1 tablespoon sugar
2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
1 ripe mango, cut into 1-inch slices
2 teaspoons salt
Grape seed or corn oil, for frying
1/2 cup cornstarch
1/2 cup rice flour
1/4 cup chopped fresh mint leaves
Hot-and-Sour Sauce

Steps:

  • In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
  • Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
  • Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
  • Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
  • In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
  • Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

THAI MANGO SAUCE



Thai Mango Sauce image

A sweet spicy sauce or glaze meant to complement any light protein. For example you could squirt it on chicken, yellow fin tuna, sea bass, or sword fish.

Provided by Rod Mowery

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 3

1 mango, peeled and seeded
1 ½ tablespoons corn syrup
2 tablespoons Thai pepper garlic sauce

Steps:

  • Place mango, corn syrup, and sauce in an electric blender. Blend until smooth.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 17.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 350.8 mg, Sugar 9.7 g

Tips:

  • To ensure the best flavor, use ripe and sweet mangoes. Look for mangoes that are slightly soft to the touch and have a vibrant yellow or orange color.
  • If you don't have fish sauce, you can substitute soy sauce or tamari.
  • If you want a spicier sauce, add more chili peppers or red pepper flakes. Start with a small amount and increase to taste.
  • If you don't have tamarind paste, you can use lemon or lime juice. However, tamarind paste will give the sauce a more authentic flavor.
  • Use a high-quality olive oil for the best flavor.
  • Be careful not to overcook the garlic and ginger. They should be fragrant, not burnt.
  • If you want a smoother sauce, strain it through a fine-mesh sieve before serving.

Conclusion:

Thai mango sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for dipping, marinating, or grilling. The sweet and tangy flavor of the mango pairs well with chicken, fish, shrimp, and tofu. It can also be used as a salad dressing or a drizzle for grilled vegetables. With its bright and vibrant flavor, Thai mango sauce is sure to add a touch of excitement to your next meal.

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