Sweet, fruity mango up front, scotch bonnet heat behind it. A versatile sweet-heat sauce made in Manchester with all-natural ingredients.
Mango pulp makes up the bulk of this one, so the first thing you get is ripe, tropical sweetness. The scotch bonnet then builds underneath, with lime, ginger and mustard seeds rounding it out into a sauce that is hot but never one-note.
Use it as a dip, a marinade or a cooking sauce. It is good with grilled chicken or fish, brushed over halloumi or jackfruit, stirred through a curry, or simply spooned alongside poppadoms and snacks.
Mango pulp (40%), white wine vinegar (sulphites), water, sugar, onion powder, scotch bonnet chilli (6%), concentrated lime juice, maize starch, ginger puree, mustard seeds, salt, chilli flakes.
Allergens: contains mustard and sulphites. Recipe and allergens vary by batch, so please check the label on the bottle.
How hot is it?
Medium to hot. The mango sweetness softens the scotch bonnet, but there is a definite kick that builds as you eat.
What goes well with it?
Grilled chicken, fish or prawns, halloumi, jackfruit, curries, or as a dip for poppadoms and snacks.
Is it vegan?
Yes. All Raju sauces are vegan friendly and made with all-natural ingredients.
Does it contain allergens?
It contains mustard and sulphites. Always check the label if you have a severe allergy.
How should I store it?
Keep it in a cool, dry place. Once opened, refrigerate and use within six weeks.
