Why You’ll Love This Recipe
This Thai mango dipping sauce is the ultimate blend of sweet, salty, and spicy. Made in just 20 minutes, it’s the perfect companion to crunchy green mango slices. Whether you’re hosting a Thai-themed meal or just craving something bold and tangy, this dipping sauce delivers maximum flavor with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- shallots, finely chopped
- dried mini shrimp
- dried chili flakes
- palm sugar
- fresh chili
- water
- shrimp paste
- fish sauce
directions
- Prepare the sauce: In a small cooking pot over medium heat, add the water, palm sugar, shrimp paste, fish sauce, chopped chilies, shallots, dried shrimp, and dried chili flakes.
- Cook the mixture: Stir well until all the ingredients are fully combined. Cover the pot and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Serve: Transfer the cooked dipping sauce to a small bowl or sauce cup. Let it cool slightly before serving. It can be enjoyed warm or chilled.
- Prep the mangoes: Peel firm green mangoes using a vegetable peeler. Slice them into thin wedges or strips and place them in a bowl of cold water to keep them crisp and fresh until serving.
- Enjoy: Serve the mango slices with the dipping sauce on the side for dipping.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
- More Heat: Add more chili flakes or fresh chilies for extra spice.
- Sweeter Sauce: Increase the palm sugar slightly if you prefer a sweeter dip.
- Texture Change: Use a mortar and pestle to blend the shallots and shrimp for a smoother sauce.
storage/reheating
Store the dipping sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stove or enjoy cold, depending on your preference.
FAQs
Can I use brown sugar instead of palm sugar?
Yes, brown sugar can be used in a pinch, but palm sugar gives the sauce its authentic depth and richness.
What kind of mango works best?
Firm, unripe green mangoes are ideal for dipping. Their tartness balances perfectly with the sweet and salty sauce.
Can I make this sauce vegan?
Yes, you can substitute the dried shrimp and shrimp paste with fermented soybean paste and a bit of mushroom seasoning for a vegan-friendly version.
Is it supposed to be thick or thin?
The sauce should be thick enough to cling to the mango slices but still pourable. Adjust the consistency by simmering longer or adding a bit more water.
Can I use red onion instead of shallots?
Shallots have a milder, sweeter flavor, but finely chopped red onion can work in a pinch.
How do I control the spiciness?
Adjust the number of chilies and chili flakes based on your heat preference. Start small—you can always add more later.
What else can I serve this sauce with?
Nam pla wan also pairs well with other crisp fruits like green apples, guava, or jicama.
Can I blend the sauce for a smoother texture?
Yes, you can blend the sauce after cooking if you prefer a smoother consistency.
Does the sauce taste fishy?
The fish sauce and shrimp paste give it a savory umami depth, but the sweetness balances the flavor. If you’re sensitive to it, start with smaller amounts.
How long can I store leftover sauce?
Up to one week in the refrigerator in a sealed container.
Conclusion
Thai Mango Dipping Sauce (Nam Pla Wan) is a quick and flavorful condiment that pairs beautifully with tart green mangoes. Sweet, spicy, and savory all at once, it’s a perfect appetizer or snack that brings the vibrant flavors of Thai cuisine right to your table. Whether you’re entertaining or simply indulging in a tangy treat, this sauce is a must-try!
Thai Mango Dipping Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
Nam Pla Wan is a traditional Thai dipping sauce that pairs beautifully with tart green mangoes. This quick and easy recipe creates a sweet, tangy, and spicy condiment that’s bursting with bold flavors and perfect for a refreshing snack or appetizer.
Ingredients
- 2 shallots, finely chopped
- 1/4 cup dried mini shrimp
- 1 tsp dried chili flakes
- 1/3 cup palm sugar
- 1 fresh chili, chopped
- 1/4 cup water
- 1 tsp shrimp paste
- 1/2 tbsp fish sauce
Instructions
- In a small cooking pot over medium heat, add the water, palm sugar, shrimp paste, fish sauce, chopped chilies, shallots, dried shrimp, and dried chili flakes.
- Stir well until all the ingredients are fully combined. Cover the pot and let it simmer for about 5 minutes to meld the flavors.
- Transfer the cooked dipping sauce to a small bowl. Let it cool slightly before serving.
- Peel and slice firm green mangoes into wedges or strips. Keep in cold water until ready to serve.
- Serve mango slices with the dipping sauce on the side.
Notes
- Adjust chili amounts to suit your heat preference.
- Use brown sugar if palm sugar is unavailable, but note it changes the flavor slightly.
- For a vegan version, use fermented soybean paste and mushroom seasoning instead of shrimp ingredients.
- Consistency should be thick but pourable; simmer longer for a thicker sauce.
- Pairs well with green mango, green apple, guava, or jicama.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 74
- Sugar: 7g
- Sodium: 519mg
- Fat: 1g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.06g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 122mg
