This Thai mango dipping sauce recipe (nam prik pla waan) 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!

Tips for preparing the perfect mango dipping sauce

• Adjust the heat level to your personal preference. 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.
• 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.
• 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

All ingredients can be found at Asian supermarkets.

• 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.
• Dried chili flakes – You can make chili flakes yourself using my recipe or use store bought.
• 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

Step-by-step instructions

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

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.

More dipping sauces you’ll love

Green nam jim seafood – This refreshing and tasty green chili sauce is perfect to pair with any type of seafood.

Nam prik noom – A vegan chili dip that comes with roasted chilies.

Nam prik ong – This Northern Thai specialty pairs perfectly with sticky rice and fresh or steamed vegetables.

Frequently asked questions (FAQ’S)

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Thai Mango Dipping Sauce Recipe

Author: Praew Cooking Method: Mortar and Pestle Cuisine: Asian cuisines Courses: Sauces Recipe Keys: Egg Free Low Carb Low Fat Nut Free O One Pot Spicy

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 6 Calories: 58

Description

A tangy and sweet flavorful dip that's perfect for fresh fruits, especially unripe green mangoes.

Ingredients

Servings

• 2 shallots (chopped)
• ¹⁄₄ cup dried shrimp
• 1 teaspoon dried chili flakes
• ¹⁄₃ cup palm sugar
• 1 chili (red)
• ¹⁄₄ cup water
• 1 teaspoon shrimp paste
• ¹⁄₂ tablespoon fish sauce

Instructions

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.

2. Stir until all ingredients blend together, close the lid and boil for 5 minutes. Then transfer to a serving cup of your choice.

3. Peel green mangoes using a vegetable peeler and slice them into thin slices. Transfer sliced mangoes to a cup filled with cold water.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 58kcal

% Daily Value *

Total Fat 0.2g1%

Total Carbohydrate 11.6g4%

Sugars 8.1g

Protein 3.5g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• 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.
• Serve immediately, or chill in your refrigerator before serving.
• Store in an airtight container in your refrigerator for up to 1 week.

Keywords: Thai mango dipping sauce recipe, fruit dipping sauce, mango dipping sauce

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