Mango Chile Lime Sauce - 24 oz

Since 2010, CADIA has stocked the shelves of independently-owned neighborhood grocers with organic, non-GMO staples that let small stores compete on quality and price without cutting corners. This organic Mango Chile Lime Sauce carries that same promise straight into your kitchen.

Made from organic mango, lime juice, red peppers, and jalapeño, this sauce balances tropical sweetness against a slow-building heat from the peppers. Every batch is certified organic and Non-GMO Project Verified, then packed into a 24 oz jar with no artificial flavors, colors, or preservatives.

Brush it over grilled chicken thighs or shrimp skewers, spoon it over blackened fish tacos, or whisk a few tablespoons into a stir-fry for a quick tropical mango glaze. It also holds up well as a dipping sauce for spring rolls or stirred straight into a bowl of rice and grilled vegetables.

Vegan and gluten-free, this sauce fits easily into plant-forward and clean-ingredient kitchens, though its added sugar means it isn't suited for strict keto, paleo, or carnivore diets. Store unopened in a cool, dry pantry, and refrigerate after opening.

Ingredients: Sugar, Mango, Lime Juice, Red Peppers, Jalapeno Peppers, Salt, Fruit Pectin, Spices, and Citric Acid.

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Common Questions

How does this compare to a standard bottled sweet chili or mango sauce from the international aisle?
Most mass-market mango or sweet chili sauces rely on high-fructose corn syrup, modified corn starch as a thickener, and artificial color to get that bright orange-red hue. This sauce uses cane sugar and fruit pectin instead, and the color comes entirely from the mango and red peppers themselves. A typical conventional sweet chili sauce runs 8-11 grams of sugar per tablespoon with sodium benzoate or potassium sorbate as a preservative; this version uses citric acid for shelf stability and lists sugar as the first ingredient rather than corn syrup, so the sweetness comes from a simpler, shorter ingredient set. The heat level is also more pronounced here because both red peppers and jalapeño are used rather than a single mild chili paste diluted with sugar.

What gives this sauce its heat, and is the spice level consistent jar to jar?
The heat comes from capsaicin, the compound concentrated in the pith and seeds of jalapeño and red peppers, which binds to TRPV1 receptors on the tongue and triggers the burning sensation you associate with chili peppers. Because capsaicin content in fresh peppers naturally varies by growing season and ripeness, jarred sauces made from whole peppers will show mild batch-to-batch variation in heat intensity even when the recipe is identical. This sauce is built to lead with mango sweetness first, with the pepper heat building slowly afterward rather than hitting all at once, which is why people describe it as a 'slow burn' rather than a sharp spike.

Does this fit a keto, paleo, or carnivore diet?
No, this sauce is not a fit for strict keto or carnivore eating. Sugar is the first ingredient, and a two-tablespoon serving of a mango-based condiment like this typically runs in the range of 8-10 grams of sugar, which will use up a meaningful chunk of a daily carb allowance on keto. It's also not compliant with strict paleo protocols since those generally exclude added cane sugar, even organic sugar. It works better in a moderate-carb, plant-forward, or flexible clean-eating context, and pairs well with whole-food proteins like grilled chicken or shrimp for people who aren't tracking strict macros.

What can I substitute this sauce for in recipes that call for sweet chili sauce, teriyaki, or mango salsa?
This sauce swaps in directly for bottled sweet chili sauce in recipes like lettuce wraps, spring roll dipping sauce, or glazed meatballs, using a 1:1 ratio. In place of teriyaki, use it the same way as a stir-fry finishing glaze, but since it's thicker and sweeter than teriyaki, cut it with a splash of soy sauce or rice vinegar to balance the flavor if the original recipe depended on teriyaki's saltiness. It also works as a fresh mango salsa substitute spooned over fish tacos or grain bowls, though you'll lose the raw onion and cilantro texture of true salsa, so consider stirring in fresh diced onion or cilantro to recreate that contrast if the recipe calls for it.

What does the Non-GMO Project Verified and organic labeling actually guarantee?
Non-GMO Project Verified means an independent third party has tested the ingredients and confirmed they fall below the 0.9% threshold for genetically modified content, and that testing is renewed annually rather than being a one-time claim. Organic certification, which applies to the mango, lime juice, and peppers here, means those crops were grown without synthetic pesticides, synthetic fertilizers, or irradiation, and the finished product was processed according to USDA National Organic Program rules, which also prohibit artificial preservatives and synthetic flavor additives in the final sauce. You can verify both claims by checking the lot code on the jar against Cadia's supplier documentation or the Non-GMO Project's online product verification database.

Why does this sauce use fruit pectin instead of cornstarch or xanthan gum to thicken it?
Fruit pectin is a naturally occurring carbohydrate found in the cell walls of fruits like mango and citrus, and it thickens by forming a gel network when heated with sugar and acid, which is the same mechanism used in traditional fruit preserves and jams. This is why the sauce clings well to grilled proteins without needing a modified starch or gum-based thickener, both of which are common in cheaper conventional sauces to hit a target viscosity cheaply. Using pectin also means the thickening is tied directly to the fruit content itself rather than an additive, which keeps the ingredient list shorter and more recognizable.