Sossen Eckart Mango Sauce. Fruit sauce made from mango, orange, and habanero chilis – fiery, vegan, handmade in Berlin.
Sossen Eckart Mango Sauce is a vegan, fiery fruit sauce made with 45 percent mango purée, orange juice, apple cider vinegar, raw cane sugar, onions, and chilis. It is seasoned with lime juice, garlic, salt, and pepper. Three chilis on Eckart’s scale, the hottest level. 250 ml, handmade in Berlin.
Yellow, spicy, delicious: these are the three words Eckart uses to describe his N°4. Fruit sauces with chili combine sweetness, acidity, and heat in one bottle. The sweetness of the fruit balances the heat, while the acidity keeps both fresh. In the Caribbean and Southeast Asia, such sauces are staples with grilled food, rice, and fish. Mango Sauce by Eckart follows this tradition. Nearly half of the bottle is mango purée, with added orange juice and lime. The heat comes from habaneros, which, according to Eckart, you can clearly taste.
First sunshine, then fire
The first spoonful is fruity and sweet, with the full, smooth flavor of mango. Orange juice and lime provide acidity and freshness, while apple cider vinegar keeps the sweetness in balance. The color is a vibrant yellow, just as Eckart describes it himself.
Then comes the heat. With three chilis, it is the hottest variety on Eckart’s scale. Beyond the heat, the habaneros also bring their own fruity note. Eckart describes the sauce as definitely spicy, but within reason—a fruit sauce with a kick, not a hot sauce. Those expecting a mild fruit sauce for children should choose a different variety.
With light meat, fish, and nachos
Eckart recommends the sauce with light meat, fish, and rice. Serve it as a dip for grilled chicken breast or turkey skewers. It adds fruit and warmth to pan-seared salmon or shrimp. As a glaze for chicken legs from the oven, brush it on during the last ten minutes of cooking.
On a sandwich, it replaces mayonnaise, for example with chicken, lettuce, and cucumber. A spoonful is enough for a bowl of rice with stir-fried vegetables. Fried rice with egg and spring onions gets a boost of color and heat with just a few drops. Dose carefully at first, as the habaneros have a lingering effect. It is the perfect sauce for fish tacos with coleslaw.
Our tip: Serve the sauce as a dip for nachos, as Eckart suggests. With a little sour cream on the side, everyone can tone down the heat to their own preference.
Note: According to the manufacturer, the sauce contains no declarable allergens and is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.
Only ingredients he would give to his own children
Thomas Eckart has a simple rule for his sauces. Only ingredients that he would eat himself or serve to his children go inside. Originally from Munich, he lives in Berlin with his family and has three children.
In the Mango Sauce, this is reflected in a short ingredient list consisting of fruit, juice, vinegar, vegetables, and spices. It is thickened with apple pectin. Preservatives and flavor enhancers are left out. Eckart has been cooking his sauces in Berlin since 2009, by hand and with his team, thickening them by boiling them down. Every bottle bears the label "Handmade in Berlin," right next to his picture.
For everyone who likes it fruity and spicy
The sauce is for those who enjoy heat and want to taste the fruit at the same time. It is perfect for a summer evening with grilled fish, a nacho night in front of the TV, or a rice bowl for lunch. For chili fans who find pure hot sauces lacking in fruitiness, it is a great middle ground. As a gift for a barbecue, it stands out immediately among standard tomato sauces, if only because of the color.
Fruity with mustard and honey, but only mildly spicy, is the Peach Mustard Sauce. Tomato-based with four types of chili is the Spicy Grill Sauce. More from his kitchen can be found on the Eckart page. The Mango Sauce is not suitable for those who avoid chili heat.
A fiery, vegan mango sauce with habaneros, cooked by hand in Berlin – for chicken, fish, rice, and nachos.
