Difficulty: Easy - for beginners
Serves: 4-5 bottles
Dietary guidance: n
12-very ripe mango puree
1/4 cup fish sauce "So tong or regular"
2-Scott bonnets i Chile or Harbin , minced
1 clove garlic, crushed
1 teaspoon hot Padas Chile paste
1 tablespoon brown sugar
1/4 cup coconut milk
1/2 cup whole kernel corn.
2-tbsp of corn starch or Tapioca flour
1.Chop and puree mangoes, in blender, add fish sauce, lime juice, Padas Chile pepper, garlic, and sugar and spin until well combined.
2. Pour into a pot and boil until starch froth comes to top. Spoon this residue off, and stir so it doesn't scorch. Slowly add the corn and stir for combined effect.
3. Slowly add the coconut milk and starch to the pot and stir until thicken. Let cool and store in jars. Server over fish, pork, chicken.