Mango Sauce

Sun-yellow mango sauce with chili from Berlin

The Mango Sauce from Sossen Eckart is a handmade, fruity-spicy barbecue sauce from Berlin in which sweet mango meets chili. Sun-yellow in the jar, sweet-and-sour on the palate, with a heat that tickles rather than burns. An exotic outlier among Berlin sauces.

Mango Sauce is No. 4 at Sossen Eckart and is the exotic, vegan option among the gourmet sauces. Thomas Eckart blends ripe mango, orange, and lime with spicy chili peppers to create a sweet-and-sour sauce that tastes of summer and faraway places. It consists of 45 percent mango purée, which you can taste in every spoonful.

Sweet, sour, with a tickling heat

First comes the sweetness of ripe mango, juicy and tropical, then the fresh acidity of orange and lime, and finally the chili, which provides a gentle tickle. The sauce glows sun-yellow in the jar, thick and fruity—a little vacation for the tongue. You can smell the mango before the first spoonful even reaches the plate.

The heat remains subtle, underlining the fruit rather than overpowering it. This makes the sauce sweet-and-sour and spicy at the same time, exotic but not over-the-top. If you like fruit and a bit of fire, this is the one for you; children often like it too because the sweetness leads the way and the heat only follows quietly. This is how the Mango Sauce quickly finds fans at the family table, from the little ones to the grill masters.

For poultry, fish, and as a nacho dip

The Mango Sauce loves light meat: chicken, turkey, pork, as well as grilled fish or shrimp. It adds tropical freshness to rice or bowls, and wakes up a bland lunch when used on a sandwich. It’s a little star as a dip for nachos or sweet potato fries, and it even pairs well with mild cheese.

Grilled chicken with a splash of lime brings out its freshness the most clearly. If you are looking for even more fruit, try the fruity-spicy plum sauce; if you prefer it spicy-sweet for currywurst, try the Berlin Curry Sauce from the same maker.

Exotically seasoned in Berlin since 2009

Behind the sun-yellow number are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009, completely without artificial additives. The first recipes have grown into ten varieties, from mild to fiery, and the mango is one of the most playful among them. No additives are needed for the yellow color; the ripe mango brings the sunny tone with it.

“Yellow, spicy, delicious,” Thomas says about his mango sauce, and it’s hard to describe it more accurately. Every bottle is stirred, tasted, and bottled by hand, and the colorful label is designed by Sabine herself, who is a trained designer. This gives every sauce its own unique identity.

You can find the entire world of Sossen Eckart sauces with us, along with many other BBQ sauces for summer at the grill.

Let it marinate for an hour

Well-chilled at about 8 degrees, the Mango Sauce tastes freshest as a dip. To marinate chicken, simply mix it with a little oil and let it sit for an hour; this will make the meat particularly tender and give it a fine fruity note.

If you glaze chicken thighs with it in the oven at 180 degrees, you will get a sticky, fruity crust. Once opened, the 250 ml bottle will keep for several weeks in the refrigerator, provided it lasts that long.