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.
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.
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.
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.
All ingredients can be found at Asian supermarkets.
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.
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.
Can I make this mango sauce ahead of time?
Is this dipping sauce vegan?
A tangy and sweet flavorful dip that's perfect for fresh fruits, especially unripe green mangoes.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.