Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan) – a delicious recipe with sticky rice, bird chiles, fish sauce, sugar, shallot, fresh red Thai chile. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes.
2
Let cool slightly, then transfer to a spice grinder and coarsely grind.
3
Sift to remove any big pieces; you should have 1 tablespoon.
4
Wipe out the skillet.
5
Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes.
6
Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.
7
In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves.
8
Stir in the shallot, fresh chile and toasted rice powder.
9
Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go.
10
Let the dipping sauce stand for 20 minutes.
11
Transfer to a small bowl and serve with the mangoes and lime wedges.
105
kcal
Calories
26
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons raw sticky rice or jasmine rice, 3 dried Thai bird chiles, stemmed, or 2 teaspoons crushed dried Thai chiles, 1/2 cup Asian fish sauce, 1/4 cup sugar, and more.
Yes, Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan) falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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