Wajos Mango Bruschetta Spice Blend. Tomato flakes, 10 percent mango pieces, garlic and basil – the fruity bruschetta spice blend to mix for bread, feta and chicken.

Wajos Mango Bruschetta Spice Blend is a dry spice blend consisting of tomato flakes, 10 percent dried mango pieces, garlic, salt, paprika, oregano, basil and onions, 85 g from Dohr on the Moselle. Not a ready-made spread in a jar, no chutney sweetness and not a spicy blend, but a powder with pieces that you mix with water and olive oil – tomatoey, fruity, mild.

Mango Bruschetta Spice Blend from Wajos is the bruschetta that looks different than expected. The classic version is red, garlicky, with oregano – Italy on bread. This one has yellow pieces among the tomato flakes, and with the first bite, there is something sweet and fruity that comes from further away than the Mediterranean. The mango stays in the background; it brightens up the tomato and takes the sharpness out of the garlic. The result is a bruschetta that even children will put on their bread – and one that goes better with feta and grilled chicken than the original.

Tomato and mango to the fore, garlic and herbs behind, mild and sweet

Once mixed, the blend tastes first of tomato, then of mango – sweet, with a light acidity. The mango pieces remain recognizable as bits even after soaking, soft and bright yellow amidst the red of the tomato. Garlic, onions, paprika, oregano and basil keep it savory, olive oil rounds it off. It remains mild, and it is less salty than other spice blends. Honestly, it must be said: the mango pieces are sugared, which is why the blend contains 40 grams of sugar per 100 grams, and it contains a flavoring that includes milk – it is therefore not suitable for vegans or those with a milk allergy. If you are expecting the classic, strong bruschetta made purely from tomatoes, choose the Classic Bruschetta Spice Blend.

On bread, over feta, as a marinade for chicken and in summer salads

This is how it’s done. Mix the desired amount with a little lukewarm water, let it soak for five minutes, then stir in olive oil until a spreadable paste forms. Two tablespoons of the blend are enough for four slices of bread. On toasted white bread or flatbread, this is the bruschetta for a barbecue evening. Spooned over feta or grilling cheese, it becomes a side salad; with more oil, it makes a marinade for chicken breast, salmon or goat cheese. Mixed with yogurt, it makes a dip; with vinegar and oil, it makes a fruity dressing for summer salads with cucumber and bell pepper. It is not suitable for long-simmered sauces: the mango loses its fruitiness, and the garlic becomes bitter.

Our tip: Prepared Mango Bruschetta on grilled halloumi, served with a dollop of Mango-Chili Dip for those who want spice – our vegetarian plate for the grill.

A bruschetta from Dohr on the Moselle

It is blended by Wajos in Dohr near Cochem on the Moselle. There, the family business manufactures most of its approximately 900 items itself and tests them in its own laboratory. The name stands for Walter Josef Oster from a winemaking family in Ediger-Eller, who have been making wine for 15 generations; from his liqueur manufactory of the 1980s, Peter Oster and Ulf Schwichtenberg built the brand, which today has over 80 employees and stores throughout Germany.

The bruschetta for families and for anyone who finds the original too strong

The mango version is the tin for households where garlic is controversial. It goes well with summer evenings with grilled cheese and fish instead of steak, and with guests who usually only help themselves politely to bruschetta. 85 grams is enough for many portions; stored in a dry, dark place, the blend lasts a long time. As a gift, it fits well with the Wild Garlic Bruschetta Spice Blend in a barbecue package; you can find all bruschettas on our Wajos page. It is not suitable for anyone who fundamentally rejects fruit in savory dishes.

Tomato, mango and basil from a tin – the fruity bruschetta spice blend from the Moselle for bread, feta and chicken from the grill.