Mango Sauce

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2 ripe mangoes
2 tbsp. fish sauce, or 1 tbsp. soy sauce plus a pinch salt if vegetarian/vegan, to taste
1/4 cup good-quality (thick) coconut milk
2 tbsp. Thai sweet chili sauce (available in the Asian section)
2 tbsp. brown sugar
3 cloves garlic, minced
1 tbsp. lime juice
1/4 tsp. turmeric
1/4 to 1/2 tsp. dried crushed chili

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Scoop out the mango fruit and place in a food processor, blender or large chopper.
Add all other ingredients. Process well but avoid over-processing, as you don’t want it too runny. If you prefer chunks of mango in your sauce, just pulse to create the sauce until you’re happy with the consistency.
Do a taste-test. Depending on the ripeness and sweetness of your mango, you may have to add a little more sugar. Add more fish sauce for more flavor, or more chili for more spice. What you want is a balance of sweet, salty and spicy.
Use as a marinade or sauce for chicken, pork, fish or seafood, Or serve as a delicious dip for nearly any finger food.

For information on cutting a mango, check out these tips on using and storing mangoes.