Mango in hot sweet and sour sauce
3 servings
30 minutes
Mango in a spicy sweet-sour sauce is the true embodiment of Thai cuisine, where fiery spice, tangy sourness, and gentle sweetness harmoniously blend. This sauce has roots in Thai gastronomic traditions where fruits are often used in savory dishes. Ripe mango infused with the aromas of cardamom, clove, and chili pepper acquires a rich flavor that unfolds in every bite. The spiciness accentuates the fruity freshness while caramel notes of sugar soften the fiery heat. This sauce perfectly complements meat, fish, and vegetables by adding a rich flavor accent. It can be served as a marinade or sauce for the main dish, creating an unforgettable flavor symphony full of exotic notes. Try it and feel the true magic of Thai flavors!
1
Remove the seeds from the mango, do not peel the skin, cut into 4 parts, then slice into pieces 2 1⁄2 cm thick.
- Mango: 2 pieces
2
Heat oil in a large pan over high heat. Sauté mustard seeds, cardamom, cloves, black-fruited muraya leaves, chili, and cinnamon for 1-2 minutes until the seeds start to crackle.
- Canola oil: 0.3 glass
- Black mustard seeds: 2 tablespoons
- Green cardamom seeds: 1.5 teaspoon
- Carnation: 0.5 teaspoon
- Chile de arbol pepper (dried): 5 piece
- Cinnamon: 1 piece
3
Add turmeric, dry hot pepper, and mango; sauté until the mango is soft for 8-10 minutes.
- Turmeric: 1 teaspoon
- Ground red pepper: 0.5 teaspoon
- Mango: 2 pieces
4
Add sugar, salt, and 1 1⁄4 cups of water and simmer until the sugar dissolves for 2-3 minutes; let it cool.
- Sugar: 0.5 glass
- Salt: 1 tablespoon