We decided to pay tribute to our favorite fruit cart snack.
Crafted with organic mango puree, Thai chili peppers and a pinch of salt, this is the holy trinity of sour, salt and spice to kick off your summer.
Tasting notes: fruity, full bodied, smooth
Only 6 ingredients • 4.4% ABV • filtered water, brewed alcohol, organic mango puree, thai chili, salt, cane sugar
Hands down the best way to eat a mango is by dipping it in chili salt, like how fruit carts in Southeast Asia would do it.
Drawing upon Kevin’s trips to Thailand and Vietnamese-American artist Vanessa Nguyen’s memories of home eating green mangoes with her aunt on their stoop, we've recreated that fruit cart experience in a can.
Vietnamese-American graphic designer/illustrator Vanessa Nguyen was born and raised in Brooklyn, NY. A good portion of her portfolio is food-based work, since she believes that food is what connects her to other people and vice-versa. In her free time, she likes to run around Chinatown searching for the best dumpling deals between shops.