Thai Grilled Flatbread with Mango & Sweet Chili Sauce

Thai Grilled Flatbread with Mango & Sweet Chili Sauce

Prep Time


Cook Time




The unmistakable flavor of mango takes hot or sweet red chili sauce far beyond mere ‘condiment status.’

Recipe courtesy of McCormick.


  • 3/4 cup Thai Kitchen® Sweet Red Chili Sauce, divided
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons soy sauce
  • 1 baby bok choy, cut lengthwise into quarters
  • 1 red bell pepper, seeded and cut into strips
  • 1 medium zucchini, cut lengthwise into thin slices
  • 1 large ripe mango, peeled and flesh cut off the seed in large pieces
  • 1 package (8.8 ounces) naan (2 pieces)
  • Chopped peanuts and chopped fresh mint for garnish


  • 1 MIX 1/4 cup of the chili sauce, peanut butter and soy sauce in small bowl until smooth. Set aside.
  • 2 Mix remaining 1/2 cup chili sauce and oil in small bowl. Brush on vegetables and fruit.
  • 3 GRILL over medium heat 5 minutes or until tender, turning occasionally and brushing with chili sauce mixture.
  • 4 Brush naan lightly with oil. Grill over medium-low heat 1 to 2 minutes per side or until grill marks appear on both sides.
  • 5 SPREAD peanut butter mixture evenly on each naan. Cut vegetables and fruit into smaller pieces. Divide evenly between the naan. Sprinkle with peanuts and mint. Cut into serving- size pieces and serve immediately.


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