Wajos Mango Curry Sauce. 11 percent mango, papaya, mustard, and a hint of curry based on rapeseed oil and egg yolk – the creamy, fruity sauce for salmon, chicken, and fries.

Wajos Mango Curry Sauce is a creamy condiment sauce based on rapeseed oil and egg yolk with 11 percent mango, papaya, mustard seeds, brandy vinegar, ginger, and 0.5 percent curry powder, 245 g in a jar, from Dohr on the Moselle. Not an Indian curry for cooking, not a mango chutney, not a spicy sauce – but a cold, mayonnaise-style fruit sauce for dipping and drizzling. Contains egg yolk, mustard, soy, and celery.

Mango Curry Sauce by Wajos is often mistaken for a chutney, and that difference determines whether you will like it. A chutney is stewed fruit, chunky and sweet-and-sour, for the side of the plate. This sauce is something else: a creamy emulsion based on rapeseed oil and egg yolk, like a mayonnaise, into which mango, papaya, mustard, and a little curry have been stirred. It flows from the spoon, sits softly on salmon and chicken, and works as a dip for fries just as well as a dressing for a bowl. If you are looking for a curry mayo with fruit, you have come to the right place; if you want a chutney, you will be disappointed.

Mango and sweetness first, then mustard and ginger, the curry stays in the background

The first impression is fruit: mango, supported by papaya, sweet and soft, clearly sweetened with 26 grams of sugar per 100 grams. Then comes the mustard, which distinguishes the sauce from fruit yogurt, plus ginger and onion with a quiet warmth. At 0.5 percent, the curry is restrained – a color and a fragrance rather than a cooking curry. The sauce is rich: 25 grams of fat per 100 grams, that is the rapeseed oil and egg yolk base. It also contains flavorings, spice extract, and potassium sorbate as a preservative, and because of the egg yolk, it is not suitable for vegans. For anyone expecting a spicy or plant-based sauce, this sauce is not appropriate – in that case, the Mango Paprika Sauce with Jalapeno Chili with chili and no egg is the right bottle.

For salmon and prawns, on grilled chicken, as a dip for fries and roasted vegetables

Its best place is next to pan-fried salmon or prawns: a tablespoon cold on the side instead of hot over the top. For chicken breast from the grill or the pan, it is the sauce that makes even children eat the meat. As a dip, it goes well with fries, sweet potato wedges, roasted vegetables, and chicken nuggets. In a bowl with rice, cucumber, edamame, and chicken, it replaces the dressing; diluted with a little water, it also works over leaf salad with mango. Two tablespoons stirred through warm pasta with chicken and peppers make a quick curry pasta – remove from heat, then fold in, as the oil will separate when cooked. It is not suitable as a cooking sauce for a curry with coconut milk.

Our tip: Season chicken skewers with the Tandoori Blend, grill them, and serve with the Mango Curry Sauce – spice on the meat, fruit in the sauce.

A sauce from Dohr, from a company with its own laboratory

The sauces are among the products that Wajos manufactures itself in Dohr near Cochem on the Moselle and tests in its in-house laboratory before filling – like most of the approximately 900 items. The family business dates back to Walter Josef Oster, a vintner from Ediger-Eller with 15 generations of winemaking in the family, who started with liqueur in the 1980s. Today, Peter Oster and Ulf Schwichtenberg lead the brand with over 80 employees and their own stores throughout Germany.

The sauce for fish dinners, grill buffets, and people who like curry mayo

The Mango Curry Sauce is the jar for everyone who has salmon on the table regularly and prefers to take the sauce for it ready-made from a jar. At the grill buffet, it stands between the Caesar Sauce and the Burger & Sandwich Sauce; you can find all sauces on our Wajos page. Store unopened in a cool, dark place; once opened, keep in the refrigerator, where it will last for several weeks. It is not suitable for anyone with an allergy to egg, mustard, soy, or celery, and for anyone looking for a low-fat diet.

Mango, papaya, mustard, and a hint of curry, creamy on rapeseed oil and egg yolk – the cold fruit sauce from the Moselle for salmon, chicken, and fries.