Sauces & Condiments Thai

Mango Mungo Sauce

Mango purée, fish sauce, garlic, chili and lime blend into a sweet-salty-hot sauce that works as a dip, glaze or marinade when chicken has become emotionally repetitive.

Mango Mungo Sauce

What It Is

Mango purée, fish sauce, garlic, chili and lime blend into a sweet-salty-hot sauce that works as a dip, glaze or marinade when chicken has become emotionally repetitive.

Origin

A tropical Southeast Asian-inspired sauce using the sweet-salty-sour-hot balance common across the region.

Fun Fact

Mango sweetness changes dramatically by ripeness, so one batch may need extra lime while another needs more sugar. Fruit refuses standardization because apparently it has artistic integrity.

Prep
5 min
Cook
—
Total
5 min
Servings
10 tbsps
(double it if teenagers are involved)
Difficulty
easy
Dairy-Free Nut-Free
Diet
Vegetarian, Vegan, Dairy-Free, Nut-Free, Low-Carb
Away Mission
5 min walk
(equivalent to explaining humour to Data, twice)
#mango-mungo-sauce #sauce #spoon-and-scribble #thai

Ingredients

  • 1¼ cups mango purée
  • 1 tbsp fish sauce
  • 1½ tsp sugar
  • ½ tsp minced garlic
  • 1½ tsp chili sauce
  • 1½ tsp fresh lime juice

Steps

  1. Add all ingredients to a blender.
  2. Blend about 30 seconds until smooth.
  3. Taste and adjust lime, sugar or chili before serving.

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Notes

Use a fully ripe mango for the smoothest purée — underripe fruit leaves a fibrous, uneven texture no amount of blending fixes.

Nutrition Facts
Per 2 tbsp
Calories 20
Burning this off: a brisk argument with a Costco parking lot.
% Daily Value*
Fat 0.0 g 0%
Saturated + Trans 0 g 0%
Cholesterol 0 mg
Sodium 105 mg 5%
Carbohydrate 5.0 g
Fibre 0.5 g 2%
Sugars 3.5 g 4%
Protein 0.0 g
Potassium 55 mg 1%
Calcium 5 mg 0%
Iron 0.3 mg 2%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Frozen mango, thawed and puréed, works as well as fresh here. Regular soy sauce can replace fish sauce for a vegetarian version, though the flavour shifts. Sriracha can stand in for chili sauce.

Storage

Store in a sealed container in the fridge for up to a week. Freezes reasonably well for up to 2 months if you'd like to keep a batch on standby.

Freezing

Freezing is usually unnecessary for a small batch of sauce. If you do freeze it, use small portions and expect creamy or emulsified sauces to need a good whisk after thawing.