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Curry Mango Style


A hint of mango gives this curry a tropical twist. A mild and creamy sauce, Curry Mango accompanies dishes from all across the globe. Add some liveliness to your Hawaiian grilled cheese, chicken or sandwich. Plus, this sexy mix of flavours knows its way around Asian cuisine as well. Let’s go mango!

From 3.99



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This product is made with non-GMO raw materials according to EC directive 1829/2003 and 1830/2003 and therefore no need for GMO labeling. All raw materials from this consumer product comply with regulation EC 1881/2006.

Natural raw materials are processed in this product so that certain parameters can vary per batch.

This product contains sweetener sucralose E955. No sugar is added to the product, contains naturally occurring sugar.


Product Information:

Type: dressing/sauce
Article Number: 602849 (NL-D-ENG-FR) 602848 (ES-IT-GR-SE) 602846 (ENG/sachet 20ml)
Packaging: bottle 300ml, sachet 20ml
Taste: typical taste of Curry and Mango
Colour: dark yellow
Smell: typical, fresh
Usage: as a taste component for dishes

Shelf life:

18 months in closed packaging.

Storage conditions:

Stored in a cool, dark, and dry place. Keep in the refrigerator after opening. Shelf life decreases after opening.


Weight 358 g

Single, Pack of 6

Nutritional Values

per 100g per 1 Portion (15g)
ENERGY (kcal): 44 kcal 7 kcal
ENERGY (kj): 182 kj 27 kj
CARBOHYDRATES: 6.8 g 1.0 g
WHEREOF SUGAR: <0.6 g <0.1 g
DIETARY FIBERS: 4.9 g 0.7 g
FAT: <0.5 g <0.01 g
PROTEIN: 0.5 g <0.1 g
SALT: 1.25 g 0.19 g


Water, vinegar, modified starch (E1442), inulin, maltodextrin, thickeners: cellulose gum (E466), guar gum (E412), xanthan gum (E415); salt, colours: titanium dioxide (E171), carotenes (E160a), natural caramelised sugar (NCS / E150A); natural flavouring, curry powder 1.6% (contains mustard seeds), spices, herbs, acidifier: lactic acid (E270), acidity regulator: sodium sulphates (E514), preservative: potassium sorbate (E202), sweetener: sucralose (E955)

Allergens present in the product:

Mustard Seeds

Microbiological specification:

Aerobic spores <5.000 cfu/gram

Total plate count <10.000 cfu/gram

Yeast <100 cfu/gram

Lactobacilli <100 cfu/gram

Moulds <100 cfu/gram

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