For the sauce we need:

400ml tomato can (peeled plus tomato juice) Muti Polpa

approx. 400g mango fresh (Lidl product) or mango pulp (concentrate)

200ml water

3 fresh Habanero (red Savina) red approx. 30g

2 cloves of fresh garlic

½ tablespoon apple cider vinegar

3 tablespoons sugar always spread

1 tablespoon lemon juice

1 ½ tablespoons salt

½ tablespoon pepper freshly ground

½ coffee spoon nutmeg freshly ground

1 coffee spoon turmeric

1 tablespoon honey

Coriander fresh 12 leaves 2 stems

(approx. total calculated on 1000 ml)

Everything mixed in a blender and without problems 1-2 weeks keept it in the refrigerator. Does not have to be heated, but can be. If necessary, a 5% vinegar with pure then it is better preservable, but always falsifies the taste.

Mango Habanero Sauce made in a small manufactory in southern Germany. In order not to distort the homemade character of the sauce, only 500 bottles are produced in each batch.