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Mango Chili Sauce


1 medium green mango
1 tablespoon garlic; chopped
5 fresh green chilies
2 tablespoons soy sauce
1 teaspoon sugar; optional
1 teaspoon cilantro leaves; chopped
2 tablespoons peanuts; crushed

Peel the unripe mango & shred it finely with a grater or food processor. Blend together the garlic & green chilies with a little water until a coarse paste is formed. Add the mango & blend gently. Mix in the rest of the ingredients, except the peanuts & adjust the flavour to taste. Place in a serving dish & sprinkle with the peanuts. Use as a dip for raw cucumbers, carrots, green beans & mushrooms. Or, use it to top lightly boiled vegetables. Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Posted to the BBQ-List by Bill Wight on 19 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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