This isn't just another fruit-forward hot sauce. Weeks of koji fermentation transform ripe mango and habanero into something deeper —  where tropical sweetness meets floral fire. A sauce with natural umami, no fillers, and a heat that builds with purpose. All-natural. Gut-friendly enzymes. Flavour that evolves on the palate, not just burns through it.

Tasting Notes:

• First hit: Lush, ripe mango sweetness
• Mid-palate: Bright, floral habanero heat
• Finish: Deep umami tail from koji fermentation; warm, lingering glow
• Aroma: Tropical fruit, fermented funk, a whisper of caramel

Pairings:

• Grilled prawns or fish tacos with mango salsa
• Coconut rice bowls with roasted sweet potato
• Sashimi Crudo
• Fresh summer rolls with vermicelli
• A drizzle over vanilla ice cream (trust us)