Burning Mango
Sweet, fruity, and sneaky. Real kesar mango up front, then a clean lingering habanero burn that leaves you craving more. This is the bottle our customers buy two of at once, one for them, one for the friend they can't stop telling about it.
Full ingredient list
Kesar mango, cucumber, hot pepper blend (Scotch Bonnet, Habanero), carrot, green onion, garlic, pure maple syrup, mustard, tomato paste, lime juice, sea salt, white vinegar.
Vegan · Gluten-free · Low sodium · Allergens: mustard
Sweet, fruity, and absolutely sneaky.
The first thing you'll notice is the mango, real kesar mango, not the synthetic-fruit-flavour you get in most 'tropical' sauces. Then the cucumber and green onion add a freshness you don't expect. And just when you think it's a sweet sauce, the Scotch Bonnet + Habanero arrive, fashionably late, with a clean 6/10 burn that lingers in the best way.
This is the sauce that converts non-spicy people. The flavour pulls you in before the heat has a chance to scare you off. By the end of the bottle, you've upgraded your spice tolerance and you don't even know how it happened.
You can actually taste the mango.
One thing we found common in a lot of fruit based hot sauces is that many of them are all burn, no flavour. You don't actually taste the fruit base. Burning Mango uses real kesar mango as the first ingredient, balanced with cucumber, carrot, and a touch of pure maple syrup. This is what a mango habanero is supposed to taste like.
The pepper blend (Scotch Bonnet + Habanero) is fresh, not extract. The acid is balanced. The salt is low. This is what won 'Best Medium Hot Sauce' at the Heatwave Hot Sauce Expo in 2019, and what keeps showing up in our customers' reorder histories years later.
The bottle that converts non-spicy people.
Burning Mango is the sauce you serve when your friend says 'I don't really do hot sauce.' Three bites in, they're asking where to buy it. It's also the sauce that makes a bland salad disappear (mix 1 tbsp with balsamic + olive oil for a spicy dressing nobody saw coming), turns grilled chicken into 'wait, what's on this?', and elevates curry from comfort food to crave-food.
Seafood loves this sauce. Fried things love this sauce. Anything that benefits from a touch of fruit and a touch of heat, which is everything from a tropical poke bowl to leftover takeout, loves this sauce.
Three ways customers actually use it.
Pulled straight from real reviews.
Burning Mango Cauliflower Wings
Crispy air-fried cauliflower in a sticky Burning Mango glaze. The vegan wing that disappears first.
Burning Mango Cowboy Caviar
Black beans, corn, and avocado tossed in a zesty Burning Mango dressing. Scoop with chips.
Sweet Heat Salad Bowl with Burning Mango
Quinoa, crisp chickpeas, ripe mango, and a two-ingredient Burning Mango dressing. A bowl that eats like a meal.
A mango hot sauce where you actually taste the mango.
Mix & match
3 bottles save 10% · 6 save 15%
Burning Mango pairs perfectly with OG Boodoo and Lime Chili, build the Flavour Flight at home.
Build your 3-pack →Before you taste the tropics.
How hot is 6/10 really?
A little sting, noticeably hotter than Sriracha, but the mango sweetness wraps around it so the burn arrives clean and friendly. People who 'don't really do hot sauce' usually like Burning Mango.
Is the mango flavour real?
100%. Real kesar mango is the first ingredient, not flavouring, not concentrate. You can taste actual fruit on the front of the bite.
What's the award?
Burning Mango won 'Best Medium Hot Sauce' at the Hamilton Heatwave Hot Sauce Expo in 2019, one of the biggest hot-sauce competition in Canada. Judged blind by chefs and pepperheads.
What pairs best?
Wings, grilled chicken, fish (especially fish tacos), seafood, tropical bowls, salad dressings (whisk with balsamic + olive oil), curry, fried anything. Or just on eggs.
How long does it last?
Shelf-stable for 2 years, the best-before date is printed on every bottle. Best refrigerated after opening for peak flavour.
