Best 5 Thai Mango Sauce Recipes

Thai mango sauce is a versatile condiment that can be used to add a sweet, tangy, and slightly spicy flavor to a variety of dishes. Made with fresh mangos, lime juice, fish sauce, and chili peppers, this sauce is a staple in Thai cuisine and can be used as a dipping sauce for spring rolls, grilled meats, or seafood, or as a marinade for chicken or fish. It can also be used as a salad dressing or as a glaze for roasted vegetables. With its unique flavor profile and versatility, Thai mango sauce is a must-try for any food lover looking to add some new flavors to their cooking repertoire.

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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

Ingredients

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 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

Ingredients

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:

Choose ripe mangoes: Use ripe mangoes for the best flavor. Look for mangoes that are slightly soft to the touch and have a sweet smell.
Use fresh ingredients: Fresh ingredients will give your sauce the best flavor. If possible, use fresh ginger, garlic, and chili peppers.
Adjust the heat level to your liking: If you don't like spicy food, you can reduce the amount of chili peppers in the recipe. You can also add more chili peppers if you like a spicy sauce.
Use a food processor or blender: A food processor or blender will help you make a smooth sauce. If you don't have a food processor or blender, you can finely chop the ingredients by hand.
Serve immediately or store in the refrigerator: Thai mango sauce can be served immediately or stored in the refrigerator for up to 2 weeks. The sauce will thicken as it cools.

Conclusion:

Thai mango sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for chicken, fish, shrimp, and tofu. It can also be used as a dipping sauce for spring rolls, dumplings, and other appetizers. With its sweet, sour, and spicy flavor, Thai mango sauce is sure to please everyone at your table.