Mango Chili Sauce

Course : Dips
Serves: 2
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1 medium green mango
1 tablespoon garlic -- minced
5 medium fresh green chilies
2 tablespoons soy sauce
1 teaspoon sugar -- optional
1 teaspoon cilantro leaves -- chopped
2 tablespoons peanuts -- crushed

Preparation / Directions:

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

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