Mango Meltdown
Mango Meltdown
Mango Meltdown. Sweet mango. Carolina Reaper. A perfectly calm situation. For about a second.
Ripe mango, lime and coconut sugar meet Carolina Reaper in our hottest fermented sauce. Sweet at first. Then the meltdown.
"It's not that hot, ok it's kind of hot, oh my god that is so hot, ok, I'm ok, ok wow, that is mango deliciousness. Can I have more?" — Aristotle, probably.
Mexican inspired, Barcelona fermented, simply tasty.
Sneak me in, show me off, let's get tasty together!
Character personalities by Taylor Holyszko. Illustration commissioned by Red Thread Food Group S.L. from Maximiliano Puchulutegui (PUCHU Design).
What's inside
Fermented chile brine (water, Carolina Reaper [16.3%], garlic, onion, salt), mango [10.2%], coconut sugar, alcohol vinegar, dried lime powder.
How hot is Mango Meltdown?
Extra hot — heat level 10 of 10. This is the Carolina Reaper one. Start with drops, not spoonfuls. There is no extract, nothing fake. Just a living sauce of chilis and fruit.
What should I put it on?
Wings, pizza, glazes and marinades. Burritos and tacos, of course. Start with a few drops and let the mango have its moment.
Nutrition (per 100 g)
| Energy | 195 kJ / 47 kcal |
| Fat | <0.5 g |
| — of which saturates | <0.1 g |
| Carbohydrates | 7.4 g |
| — of which sugars | 6.4 g |
| Protein | 1.3 g |
| Salt | 3.2 g |
Good to know
- 148 ml / 5 fl oz
- Unpasteurized & naturally fermented — refrigerate after opening and use within 4 weeks
- Small-batch made in Barcelona by Tasty's Ferments (Red Thread Food Group S.L.)