Sambal Mangga: Amazing 5 Minute Mango Sambal

Welcome to another great sambal recipe! Sambal mangga is sambal that uses mango as a main ingredient, really fresh and nice on the side of various dishes!

To make sambal mangga, simply grate some mango with a grated and chop chillies and a shallot finely. Add some spices and that’s it! No cooking needed.

What is sambal mangga?

Sambal mangga is a popular sambal in Indonesia, Malaysia, and other parts of Southeast Asia. The word “sambal” itself means a mixture of spicy chillies, and “mangga” is the Indonesian word for mango.

Sambal mangga is made by blending fresh ripe mango with chili peppers, shallots, and other spices. The result is a sweet and spicy-flavored sauce that can add a kick of flavor to any dish.

Compared to other sambals, sambal mangga is a milder and sweeter version, making it perfect for those who cannot handle too much heat. The sweetness of mango balances the spiciness of chili, giving it a unique and refreshing taste.

Let’s get started with the recipe!

Step 1: Collect the ingredients

Note: the calculated kcal count is based on a 50 gram serving size.

What to consider when choosing the ingredients

Now that you know what sambal mangga is, let’s move on to the recipe. The first step is to gather all the ingredients. Besides the mango and chili peppers, you will need a shallot, bird’s eye chillies, terasi (shrimp paste), and salt.

Each ingredient plays an essential role in bringing out the flavor of sambal mangga. The bird’s eye chillies and large chili peppers provide the heat, while the shallot and terasi add depth and umami flavor. The mango, on the other hand, lends a sweet and fruity taste to the sauce.

If you can’t find bird’s eye chillies or large chili peppers, you can use other types of hot peppers like jalapenos or serranos. The terasi can be substituted with fish sauce or soy sauce. And if you prefer a sweeter or tangier flavor, you can add some lime juice or brown sugar to the sauce.

Step 2: Chop the ingredients

Next, it’s time to chop the ingredients. Wash the chillies, remove the stems, and chop them finely. Thinly slice the shallot into half rings.

You can use a food processor or blender to make the sauce, but if you prefer a chunkier texture, chop the ingredients by hand. Take the mango and remove the peel, then grate it using a grater.

Once you have all the ingredients prepped, it’s time to mix them. Take a bowl, add the chopped chillies, sliced shallot, grated mango, terasi, and salt. Mix everything well until you get a uniform consistency. Taste the sambal mango and adjust the seasoning as needed.

Step 3: Serve and conserve sambal mangga

Sambal mangga is best served fresh, but you can also store it in the fridge for a few days. Keep it in an airtight container, and it should stay fresh for up to a week.

You can serve sambal mangga as a dipping sauce for fried chicken, fish, or any other protein. You can also use it as a side dish for rice, noodles, or vegetarian dishes. I can recommend the following:

• Nasi tomat
• Nasi goreng tempeh
• Bakso goreng
• Nasi kuning
• Nasi uduk

I hope you’ve liked this sambal recipe. If you did, please leave rating and check out my other sambals:

• Sambal nanas
• Sambal ikan kacang
• Sambal kecap
• Sambal kacang
• Sambal bali

FAQ

What is sambal served with?

Sambal can be served with a variety of dishes, including fried rice, noodles, grilled meat or fish, curries, as a spread, you name it!