Lang Weinessig Mango-Chili Salad Dressing. Ready-made salad dressing with 31 percent mango pulp and chili.
Lang Weinessig Mango-Chili Salad Dressing is a ready-to-use salad dressing from the Southern Palatinate. It consists of cold-pressed rapeseed oil, 31 percent mango pulp, sugar, white wine vinegar, and 1 percent chili. 250 ml, light, fruity-sweet with a fine heat. Not a dark balsamic, but a sauce for salads, bowls, and grilling.
A salad dressing is a ready-made dressing made of oil, acidity, and seasoning that you pour directly over your salad from the bottle. Lang Weinessig’s Mango-Chili salad dressing is the fruity version: nearly one-third of the bottle is mango pulp, and the heat comes from the chili. One spoonful, and your salad tastes like sunshine and fire.
First sweet mango, then a subtle chili finish
The sauce smells of ripe mango and tastes initially sweet and full of fruit. Then, the chili follows with a fine heat that warms pleasantly in the throat. At 1 percent chili, it remains a lingering note rather than a firework.
The high fruit content gives the sauce body. The cold-pressed rapeseed oil carries it softly and roundly, while the white wine vinegar keeps everything fresh and lively. The sugar rounds out the fruit. Sweet fruit and fiery heat alternate, and that is precisely what makes this sauce a little adventure on the plate.
Leaf salad, Asian bowl, grilled items, and dips
The salad dressing pairs with crisp leaf salads and plays to its strengths in Asian-inspired cuisine. Drizzle it over a bowl with rice and vegetables, or serve it with grilled chicken or pan-seared shrimp. A summer salad can be on the table in under five minutes—a spoonful is all it takes.
Over grilled halloumi or corn on the cob, it adds fruity fire. It also pairs well with falafel, baked feta, or a rice bowl. As a dip, it goes perfectly with sweet potato fries, spring rolls, and nachos.
An example of a bowl: Place rice, shredded carrot, cucumber, and grilled chicken in a bowl, add two tablespoons of sauce, and you're done. For shrimp, sear them briefly and add the sauce to the pan only at the end.
For chicken skewers, stir it in as a fruity marinade: brush the skewers with the sauce, let them marinate briefly, then grill. The mango remains flavorful as a fruit throughout the process.
Our tip: Store the bottle in a cool, dark place and shake it well before use so that the fruit and vinegar combine again. Try it over grilled pineapple, as sweet mango goes well with almost anything spicy or fried.
The sauce is not suitable for people who do not like heat, nor for dishes intended to be earthy and smoky. For that, there is the Chili-Bacon version.
A chef from the Southern Palatinate and mango from afar
Lang Weinessig is a producer in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. The base for many of these products is wine from an organic-certified vineyard in the Southern Palatinate.
Jens trusts his palate, honed in the gastronomy world. With this sauce, that means: few ingredients, clear roles. The oil carries, the mango provides fruit, the vinegar provides freshness, and the chili provides temperament.
For the Mango-Chili sauce, Jens captures real fruit: 31 percent mango pulp, plus 1 percent chili for the heat. The mango comes from afar, the craftsmanship from the Southern Palatinate. If you take a look around the workshop, you will find fruity balsams and other sauces in addition to this one.
For everyone who likes it fruity and a little spicy
The 250 ml is enough for many salads and bowls, as one spoonful goes a long way. It is therefore also practical for small households.
This sauce is for people who love bowls, grilled vegetables, and Asian-inspired dishes. Even those just starting to explore heat will handle the 1 percent chili content well. For a smoky-hearty flavor, try the Chili-Bacon Salad Dressing; for something mild and sweet-spicy, try the Honey-Mustard Salad Dressing. If you like pure mango, try the Mango Fruit Balsam. You can find all varieties on the Lang-Weinessig page.
A ready-made salad dressing with mango pulp and chili – for bowls, leaf salads, and anything off the grill.
