What is Sriracha Mango?
Sriracha mango is a sauce made of puréed or chopped mangoes mixed with rice vinegar, lime juice, sesame, sriracha hot sauce, and spices such as cinnamon, ginger, and chili. The sauce is served cold and has sweet, savory, and salty flavors with the earthiness of sesame. The sauce pairs well with seafood and meat.
Ingredients
Mangoes are a large tropical fruit, with a thick glossy skin, juicy flesh and a large flat seed in its center, that encompasses much of the fruit. There are many varieties of mango, some have yellow skin, while others have a reddish skin that is green when unripe. Most mangoes are round and oblong, while others are kidney shaped. They are 2-9 inches in length and heavy. The flesh is smooth, though fibrous and golden in color. It is an extremely juicy fruit with a rich sweet flavor, that is unique to the mango.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Rice vinegar is sometimes confused with rice wine vinegar and while both are made from fermented rice, each is different. Rice vinegar is made by fermenting the sugars in rice and then turning it into an acid. Rice vinegar is more delicate than other vinegars, such as white or red. The flavor of this pale yellow liquid is tangy, sweet and mild. It is used as a seasonings in some East Asian cuisines.
Lime juice comes from the citrus fruit of the lime tree. Limes are round and roughly the size of a small plum, but can vary. Limes have a firm texture with green rind. The pale green flesh of the lime is firm, pulpy and juicy, much like a lemon, but harder. The juice is squeezed from the flesh and is a pale green color with a sour and refreshing taste and is used in drinks and food items, including sauces.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Black sesame are tiny seeds that are hard, but chewable and have a mild nutty flavor that is distinct. Black sesame is used as a flavor and garnish across cuisines, though can be found commonly in East Asian dishes.
Sriracha is an extremely popular hot sauce that complements many cuisines, particularly those of East Asia. The sauce is a vibrant red color and is easy to squeeze out of the bottle with its semi-thick viscosity. The smell is sweet and spicy and the flavor is similar with a hint of tanginess and garlic. Sriracha tastes very different from any other hot sauce.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
Mustard seeds come from the mustard plant and are pinhead sized, round seeds. There are many varieties of mustard seeds, but the three most common types used in cooking are white, yellow and brown. All mustard seeds have a spicy and hot flavor. White and yellow mustard is mild and commonly used to make American mustard. Brown mustard is stronger, spicier and frequently used in Indian cuisine. Mustard is warming and often has a sharp edge to its flavor. It is used as a spice.
Ground cinnamon is a fine aromatic powder made from the bark of the cinnamon tree, also known as cassia; another variety. The bark is peeled from the tree, dried and ground into the warm brown powder that is known as cinnamon. The flavor is spicy, warm and sweet and savory at the same time. It is extremely popular in many cuisines and common in American desserts.
Turmeric is the root of a flowering plant and is used as a spice. The root is woody, but easy to cut and looks similar to ginger. Rather than growing in clusters, each root is a several or so inches long, cylindrical and 1 or more inches in diameter. The thin skin is a brownish-orange and protects the inner root which is bright orange, like a carrot. Turmeric dyes everything it touches and leaves a golden color. The flavor is earthy, pungent and slightly bitter. It has numerous uses, including flavoring and coloring food.
There are many varieties of chili peppers. They are a small, hot pepper. The pepper is dried and ground into a fine powder, that varies in shades of red. Chili powder is a spice blend popular in American and Latin-American cooking. It is usually made from ancho chilies, paprika, oregano and cumin, other spices may be added. It is used in many protein dishes and has a spicy and herbal flavor.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Coriander is the seed of the cilantro plant. These seeds are a warm beige color with a round and slightly oblong body. The seeds are commonly ground into powder and tastes citrusy, warm, and spicy.
