12 ea - Dried Thai chills, stems and seeds removed.
1/2 cup - Rock sugar
1/4 cup - Kosher salt
2 - Mangoes unripe
Directions:
In a mortar, firmly pound the chilis to a fairly fine powder. Add the sugar and pound to a fairly fine powder. Add the salt, mix, then pound until the mixture has the texture of granulated sugar. You should have about 1/2 cup. It will keep in an airtight container for about 2 weeks.
Peel mangoes and slice into thin wedges. Season with chili salt.