Mango Chile Dipping Sauce Food

SWEET MANGO CHILI SAUCE

Steps:

• Peel and roughly chop the mango.
• Put the chopped mango in a blender and blend to make a smooth mango puree.
• Heat oil in a pan. Add minced garlic and chili flakes. Saute for a few seconds.
• Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute.
• Add water and cover the pan. Cook for 2-3 minutes or until the sauce starts simmering.
• Mix cornstarch and water in a bowl to make cornstarch slurry. Add it to the sauce and stir continously for about a minute.
• Cook for another 2-3 minutes or until the sauce thickens and then switch off the gas.
• Allow the sauce to reach room temperature and then enjoy!

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE

Steps:

• Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
• Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN

Steps:

• Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
• Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
• Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
• Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
• Serve over fish or chicken. Some veges or rice on the side.
• My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.

MANGO CHILE DIPPING SAUCE

Steps:

• Place the mango in a food processor or blender and puree, adding a small amount of water if necessary for smoothness. Measure out 3/4 cup of the puree.
• Combine the vinegar and sugar in a saucepan over medium high heat and bring to a boil. Stir to dissolve the sugar and cook for 30 to 40 minutes, until the mixture is reduced and syrupy. Add the bell pepper, onion, ginger, cilantro, mint, and sambal oelek to the syrup. Stir well and remove from heat to cool. Stir in the mango puree.