Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)

• 2 tablespoons raw sticky rice or jasmine rice
• 3 dried Thai bird chiles, stemmed, or 2 teaspoons crushed dried Thai chiles
• 1/2 cup Asian fish sauce
• 1/4 cup sugar
• 2 tablespoons chopped shallot
• 1 fresh red Thai chile or other hot red chile, minced
• 2 large green (unripe) mangoes, peeled and cut into 1/2-inch slices
• Limes wedges, for serving

1. In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes.
2. Let cool slightly, then transfer to a spice grinder and coarsely grind.
3. Sift to remove any big pieces; you should have 1 tablespoon.
4. Wipe out the skillet.
5. Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes.
6. Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.
7. In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves.
8. Stir in the shallot, fresh chile and toasted rice powder.
9. Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go.
10. Let the dipping sauce stand for 20 minutes.
11. Transfer to a small bowl and serve with the mangoes and lime wedges.

sticky rice, bird chiles, fish sauce, sugar, shallot, fresh red thai chile, green, wedges

Taken from www.foodandwine.com/recipes/green-mango-dipping-sauce (may not work)