Ingredients

Sauce

• 200 g Tree Top Mango Fruit Base 3/8″ Diced
• 252 g Tree Top Mango Puree
• 532 g water
• 42 g IQF onions, fire roasted
• 49 g IQF red bell peppers, fire roasted
• 13.2 g lime juice
• 4 g IQF cilantro
• 50 g Northwest Naturals tamarind puree
• 15 g hot sauce
• 45 g canola oil
• 2.20 g xanthan guar gum blend

Seasoning

• 1.4 g pasilla chili powder
• 2.53 g onion powder
• 4.90 g sea salt
• 2.29 g grill flavor powder
• 2.73 g garlic granules
• 0.15 g koji aji powder
• 0.05 g natural hardwood smoke flavor
• 1.53 g ground turmeric
• 16.5 g brown sugar
• 1.29 g tamarind flavor
• 0.79 g mango flavor

Directions

Blend the seasoning ingredients together until thoroughly combined.

Heat the remaining ingredients, except the canola oil and gum, in a kettle. Add the seasoning and mix continously.

Cook to 160°F while continously mixing. Emulsify in the oil and gum.

Cool and pack into bags for refrigerated or frozen storage.