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Sambal Mangga - Mango Chili Relish

Sambal mangga goes perfectly with grilled dishes, especially grilled seafood dishes like fish and shrimp. Using slightly underripe mango is best since the slight sourness in the mango makes this a truly refreshing sambal. If you need to amp up the sourness a notch or two, feel free to add some freshly squeeze lime juice to the sambal.

Sambal Mangga - Mango Chili Relish
Sambal Mangga - Mango Chili Relish

Sambal Mangga - Mango Chili Relish

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 1/2 cup

Print Recipe


  • 2 tablespoon oil
  • 2 teaspoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt
  • 100 gram slightly underripe mango flesh, cut into matchsticks
  • juice of 1 lime (Indonesian: air jeruk nipis), or to taste
  • Grind the following into coarse paste
  • 8 red cayenne chilies (Indonesian: cabe keriting merah)
  • 3 to 8 red bird eye chilies (Indonesian: cabe rawit merah)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi)


  1. Heat oil in a frying pan, then sauté chili paste until fragrant, about 5 minutes.
  2. Season with palm sugar and salt, adjust taste as needed.
  3. Turn off heat, transfer the chili sauce to a mixing bowl, then add the mango and gently toss until well mixed. Add lime juice as needed. Serve immediately.
Indonesian Pantry
Indonesian Kitchen


  • arek arek says:

    Hi Anita! I'm really glad to find your blog. Baru aja bikin Sambal Mangga ini. Begitu matang, sempat takut mau cobain, merah banget takut terlalu pedas :D Tapi ternyata sedap bin nikmat ! Saya bakal nge-test resep-resep Anda lainnya secara bertahap. Thanks again!

    • Anita Anita says:

      Sama-sama :) Semoga resep-resep yang lain juga memuaskan.

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