Balefire Bonnie Mango – Mango & Scotch Bonnet

If tropical fruit and fermented fire had a sordid little fling behind the potting shed, this would be the sticky lovechild. Sweet, tangy, and hotter than it ought to be — it straddles the line between innocent and indecent. Scotch Bonnets, lime, ginger and a whisper of fenugreek collide to create bold flavour with an exotic twist.

One spoonful and you’ll start brushing it on grilled chicken, pouring it over rice. You may even start dunking your veg like you actually care about eating greens. Honestly, I would not trust a sandwich that had not been properly slathered in this sauce.

Kesar Mangos, Fresh Lime and Fermented Scotch Bonnet Chillis make up Bonnie Mango. This is a medium to hot, sweet sauce that showcases these beautiful ingredients. A firm favourite, the list of what to use this on ranges from adding to rice to brushing meat for a cheeky marinade.

Mango Puree (48%), Vinegar, Sugar, Onion, Lime, Garlic, Sweet Potato, Scotch Bonnet (2%), Ginger, Fenugreek, Salt, Turmeric, Monosodium Glutamate, Vegetable Oil, Stabiliser: Xanthan Gum

Vegan and Gluten Free