Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)

1. 1

   In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes.

2. 2

   Let cool slightly, then transfer to a spice grinder and coarsely grind.

3. 3

   Sift to remove any big pieces; you should have 1 tablespoon.

4. 4

   Wipe out the skillet.

5. 5

   Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes.

6. 6

   Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.

7. 7

   In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves.

8. 8

   Stir in the shallot, fresh chile and toasted rice powder.

9. 9

   Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go.

10. 10

    Let the dipping sauce stand for 20 minutes.

11. 11

    Transfer to a small bowl and serve with the mangoes and lime wedges.

* Per serving · 4 servings · Values may vary.