Recipe by Chef John
"Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand."
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finely minced mango
seasoned rice vinegar
juice from one lime
Thai chile pepper, minced
hot chile paste (such as sambal oelek)
chopped fresh cilantro
This was really tasty and perfect for me since I have a whole box of mangoes to use up! I followed the recipe exactly and enjoyed it as a dip with some tortilla chips, but I do think this would go really well with chicken. I just love that sweet/spicy combo, and the longer it sat the better it tasted, IMO. Thanks for sharing your recipe, Chef John!
This was amazing I used Asain Chili Sauce since I didn't have the paste and used Cilantro paste, comes in handy if fresh in not available. Definitely will make this again soon used it over Grilled Mahi Mahi.
Excellent, I used it on grilled mahi mahi and it was a huge hit. The trick is to let the salsa sit the in the fridge for at least an hour. I noticed the flavor were more intense.
This sauce is awesome. Tried it with grilled Mahi. It was a huge hit. Thanks for sharing.
This I pretty yummy indeed! Served mine with Polynesian chicken and rice. Went great together.
OMG! It was so goooood! I topped sautéed shrimps with the sauce as an appetizer. The only changes I've made are substituting lemon juice for rice vinegar and fresh parsley for cilantro (my husband's not a fan of it). I didn't use any garlic and Thai chili pepper. Definitely will make this again. Thank you so much Chef John for all your hard work in bringing these amazing recipes to our kitchen. David and I are big fans of yours!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mango Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 5
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