Description
Exceptional notes of mango and chilli: cultivated on Kampot family farm, our mangoes mix with red pepper, green pepper and ginger in a lively, exotic and refined sauce.
OriginKampot family farm
CharacterFruity, frank and balanced heat
SignatureMangues Keo Romeat & Num Dok Mai
ConservationRefrigerator after opening
Mango, symbol of tropical generosity
An emblematic fruit of the Kampot region, the mango alone embodies the abundance and richness of Cambodian soil. It is this juicy pulp and this sweet aroma that we wanted to sublimate through our Mangue Spicy Sauce.
Cultivated with care on the family farm in Kampot, our mangoes enjoy a fertile red soil and generous sunlight. The mango season, between May and August, marks a highlight of our agricultural cycle. Kampot is home to exceptional varieties such as Keo Romeatwith sweet and fragrant flavours, or Num Dok May, more acidified — each participates in the tasteful richness of our sauce.
Presented in local cuisine in multiple forms — salads, curry, sauces — Mango is an indispensable ingredient. In this recipe, it blends with spices with boldness and elegance.
Versatile and full of character, this sauce adapts to a multitude of preparations.
Some suggestions
- Exotic marinades — brush it on meat or shrimp before cooking.
- Seafood — shrimp, mussels or oysters: it enhances the sea with a fruity note.
- Seasonal salads — dressing with olive oil and cider vinegar, it sublime vegetables, poultry or grilled tofu.
- Sandwiches & wraps — a sweet-spicy note for your cold preparations.
- Rice dishes — sautéed, sticky or fried rice: a spoonful is enough.
- Cheese agreements — with soft pastes type brie or camembert, a melting and aromatic contrast.
- Sushis revisited — mixed with soy sauce or served as a side dish.
- Aperitif boards — with charcuteries and condiments, a sunny and spicy touch.
Always shake before use to homogenize flavors. Store at the expense after opening : the refrigerator will preserve its qualities for up to 1 to 2 years. Seal the vial after each use to limit oxidation.
Trash tip: when the bottle is almost empty, add a little cider vinegar, shake, and recover until the last drop.
