Thai Mango Dipping Sauce Recipe (Nam Pla Wan)
This Thai mango dipping sauce recipe (nam pla wan) is packed with aromatic spices, and it’s the perfect way to elevate your fruit to a whole new level. In Thailand, we traditionally make it with dried shrimp, and we love to use it as a dip for tangy green mangoes or any firm chunks of fruit that could use some extra spice.
Don’t miss out on these popular Thai dipping sauces: Thai spicy peanut sauce, Thai hot sauce, and Thai green chili sauce.
What is nam prik pla wan
Nam prik pla wan is a sweet and savory Thai chili sauce blending palm sugar, chilies, and fish sauce. This condiment pairs perfectly with green mangoes, vegetables, and fish, balancing spicy, sweet, and umami.
Mango dipping sauce tips
Adjust the heat level: The amount of dried chili flakes you use affects the heat intensity, and if you’re not used to eating spicy, you’re going to want to start with a small amount.
Balance the flavors: The best Thai mango dipping sauce has the perfect balance of sour, salty, sweet, and spicy. While making the sauce, taste and adjust the flavors to suit your taste buds.
Fruit pairings: Pair it with sour mangoes or other fresh fruits. Mangoes are a traditional Thai choice for this dip, but you can also use other firm and tangy fruits.
How to choose the best green mango
With the perfect condiment should come a perfect piece of fruit.
The perfect green mango has no bruises or dark spots, and is firm to the touch since it’s unripe. The color can be light to dark green without any signs of yellow or orange. Ideally, you want to purchase them at Asian markets or Asian grocery stores.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Dried shrimp – A traditional key ingredient that gives extra texture and flavor.
- Fish sauce – Often use in Southeast Asia to add a salty and umami flavor.
- Palm sugar – A healthier alternative to regular white sugar that comes with a caramel like taste.
- Shrimp paste – A key ingredient that adds a rich and umami flavor to the dipping sauce that enhances the overall flavor.
- Thai chili flakes – You can make chili flakes yourself using my recipe or use store bought red pepper flakes.
- Red chili – If you can’t eat spicy, then use a mild variety of chili in this easy recipe, or omit it entirely.
- Shallots
- Water
Short recipe video
Cooking instructions
Step 1: Heat a cooking pot over medium heat and add water, palm sugar, shrimp paste, fish sauce, chopped chilies, shallots, dried shrimp, and dried chili flakes.
Step 2: Stir until all ingredients blend together, close the lid and boil for 5 minutes. Then transfer to a serving cup of your choice.
Step 3: Peel green mangoes using a vegetable peeler and slice them into thin slices. Transfer sliced mangoes to a cup filled with cold water to keep them fresh. Dip and enjoy!
Recipe notes
- Look for bruise-free and firm green mangoes with a vibrant color, these are sour and go hand-in-hand with this dipping sauce.
- Adjust the spiciness to your personal spice-level.
- To add freshness to the dip, you can include herbs of your choice, such as mint or basil.
- The amount of water you use affects the sauce’s consistency. Avoid making the sauce too thin.
How to serve
After making the sauce, you can choose to serve immediately, or refrigerate to chill. Additionally, you can cut the mangoes in thin slices and chill them as well.
Cut up mangoes in thin slices, place the sauce in the center of a platter surrounded by slices of mango.
Besides mango, you can choose to serve with other tangy fruits you see fit as well.
How to store mango sauce
The leftover sauce should be stored in the refrigerator immediately after eating. When stored in an airtight container, you can enjoy the dip for up to 1 week.
Frequently asked questions
Can I make this mango sauce ahead of time?
Yes, you can prep this sauce and store it fresh and chilled in your refrigerator for up to 1 week. I like it best when it’s chilled, I also like to chill the slices of mango before eating them.
Is this dipping sauce vegan?
Thai mango dipping sauce traditionally contains dried shrimp, so this authentic recipe is not vegan. For a vegan chili dip, you can head over to my nam prik noom recipe.
Related Thai dipping sauce recipes you’ll love
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Thai Mango Dipping Sauce Recipe (Nam Pla Wan)
Ingredients
- 2 shallots chopped
- 1/4 cup dried shrimp
- 1 teaspoon dried chili flakes
- 1/3 cup palm sugar
- 1 chili
- 1/4 cup water
- 1 teaspoon shrimp paste
- 1/2 tablespoon fish sauce
Instructions
- Heat a cooking pot over medium heat and add water, palm sugar, shrimp paste, fish sauce, chopped chilies, shallots, dried shrimp, and dried chili flakes.
- Stir until all ingredients blend together, close the lid and boil for 5 minutes. Then transfer to a serving cup of your choice.
- Peel green mangoes using a vegetable peeler and slice them into thin slices. Transfer sliced mangoes to a cup filled with cold water to keep them fresh. Dip and enjoy!
Video
@hungryinthailand.com Mango with dipping sauce, yummy! 😜 #thaifood #mango #fruity #dippingsauce #tiktokthailand
♬ ฉันอ้วน (I'm Fat) [Special Version] - YELLOWSKRT
Notes
- Use the nutrition card in this recipe as a guideline.
- Look for bruise-free and firm green mangoes with a vibrant color, these are sour and go hand-in-hand with this dipping sauce.
- Adjust the spiciness to your personal spice-level.
- To add freshness to the dip, you can include herbs of your choice, such as mint or basil.
- The amount of water you use affects the sauce's consistency. Avoid making the sauce too thin.
- Serve immediately, or chill in your refrigerator before serving.
- Store in an airtight container in your refrigerator for up to 1 week.
