Title: Mango Chili Sauce
Categories: Sauce Dip
Yield: 2 Cups

1	md	Green mango
1	tb	Garlic, chopped
5		Fresh green chilies
2	tb	Soy sauce
1	ts	Sugar, optional
1	ts	Cilantro leaves, chopped
2	tb	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"

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