Wajos Mango-Chili Dip spice blend. One third mango flakes, chili, tomato, and coriander – the fruity, spicy seasoning for dips, marinades, and the wok.
Wajos Mango-Chili Dip spice blend is a dry seasoning mix made of 33.3 percent mango flakes, tomatoes, onions, raw cane sugar, and 6.7 percent chili, 70 g from Dohr on the Moselle. Includes garlic, coriander, and orange peel. This is not a ready-made dip in a jar, not a chili sauce, and not curry powder, but a mixture that you stir yourself with quark, yogurt, or oil. Vegan.
Mango-Chili Dip by Wajos is the tin that is always the first to be emptied at our barbecue parties. It starts innocently: someone stirs the mixture into sour cream, places the bowl next to the grilled potatoes, and twenty minutes later, three people are asking what it was. It is mango—sweet, fruity, unmistakable—followed by chili, which warms rather than burns. We order it often, usually as a dip, but just as frequently as a marinade for chicken and as seasoning for the wok.
Sweet as mango, warm as chili, with tomato and coriander in the background
Inside the tin, yellow mango flakes lie next to red tomato and chili pieces. Added to this are dried onion, garlic, and herbs, all coarsely ground rather than powdered. Mango makes up one-third of the blend and provides an honest, fruity sweetness. With 45 grams of sugar per 100 grams, it is a sweet mixture due to the fruit and the raw cane sugar. This is worth mentioning, even though only one spoonful is used per portion of the finished dip. The 6.7 percent chili provides a medium heat: noticeable, but far from needing to reach for a glass of water. Tomato and onion add body, garlic and coriander provide savory depth, and the orange peel adds a fresh citrus edge.
Once mixed, it tastes like a mango chutney that someone turned into a dip: fruity, slightly spicy, with a hint of Thai cuisine from the coriander. This blend is not suitable for those expecting a truly hot dip—our Chakalaka Dip with nearly 12 percent chili is closer to that. And those who avoid coriander should know that it is included, albeit subtly. Salt is present at about 3.5 grams per 100 grams, so you hardly need to add more when mixing.
As a dip with sour cream, a marinade for chicken, or seasoning in a wok
The dip is the simplest way. We take one to two tablespoons of the blend for 250 grams of sour cream, quark, or Greek yogurt, stir it, and let it sit for half an hour. The amount is a matter of experience—if you prefer it stronger, use more. The mango flakes soften, the color turns orange, and the dip goes well with baked potatoes, grilled vegetables, nachos, chicken skewers, and grilled cheese or feta. Mixed with cream cheese, it becomes a spread for the evening, and mixed with mayonnaise and yogurt (half and half), it makes a sauce for fries or chicken wings.
As a marinade: mix one tablespoon of the blend with three tablespoons of oil and a little lime juice, let chicken breast or fish fillets marinate for an hour, then grill or pan-fry. The mango caramelizes slightly, the chili remains mild. For shrimp in the pan, a teaspoon directly into the hot oil is enough. In a wok with vegetables, rice, and chicken, the blend replaces curry paste—one to two teaspoons per portion, a little coconut milk at the end, and your quick Thai dinner is ready.
It also works dry: over sweet potato fries before baking, in a vinaigrette for a salad with avocado and chicken, or as seasoning for a mango salsa made of fresh mango, onion, and lime. The blend is not suitable for classic German cuisine—the mango feels out of place with roasts, bratwurst, or potato salad. And it dissolves slowly in soups because the flakes need time.
Our tip: Two tablespoons of the blend in 200 grams of sour cream, served with pan-fried halloumi slices and flatbread—the summer dinner for which none of us ever needs to fire up the grill.
Blended in Dohr, in-house on the Moselle
Wajos is a culinary manufacturer in Dohr near Cochem on the Moselle. Over 80 employees, around 900 items—vinegars, oils, sauces, liqueurs, and spice blends like this one. It all started with wine. The Oster family in Ediger-Eller has been a winemaking family for 15 generations, and Walter Josef Oster, whose initials form the name Wajos, founded a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg developed the brand from the 2000s onwards, opening the first store in Trier in 2008.
The spice blends and dips are what turned Wajos from a liqueur producer into a full-range provider. Most items are produced in Dohr itself—the dip blends are assembled and filled there, and an in-house laboratory tests the products. The company remains family-owned today and describes its operations as "controlled small": preferring to fill one more blend in-house than to commission a factory.
The blend for barbecue parties, Thai fans, and the pantry
The Mango-Chili Dip is the tin for anyone who wants to offer more than herb quark at the barbecue. And for everyone who wants to cook Asian food and prefers buying one tin over ten ingredients that would otherwise dry up in the cupboard. As a gift, it fits into a barbecue pack with the Aioli Dip for the garlic side and the Patatas Bravas Dip for the Spanish side. The other dips and rubs can be found on our Wajos page.
The 70-gram tin keeps for a long time when stored dry and away from light—at two tablespoons per dip, it lasts for about eight bowls, or an entire summer. The blend is not suitable for those looking for a purely savory dip: the mango is the main ingredient, and it is sweet.
Mango, chili, tomato, and coriander, dry in a tin—the dip spice blend from the Moselle that is always the first bowl to be emptied at the grill.
