Mango Bandito - Mango + Guajillo

Sweet tropical mango meets the smoky depth of guajillo chile in a rub that starts like a vacation and finishes like a bar fight.

Mango Bandito doesn't ask permission. Sun-soaked mango sweetness hits up front — bright, juicy, almost candy-like — then guajillo rolls in slow with that berry-like smoke and a building heat that reminds you who's boss.

We raised a little hell in the lab and launched these 4 outlaws on July 4th to celebrate 250 years of outlaw attitude and independence. It kicks down the door, makes your tastebuds dance, and leaves your neighbors standing at the fence wondering what just happened on your grill.

Built for chicken, pork, and seafood — this is the tropical heat you didn't know you needed.

Concentrated formula — you control the sweetness. Mix 1 part rub to 2 parts brown sugar (2 TBS rub + ¼ cup brown sugar covers 10–15 lbs of meat). Or skip the sugar for a savory, tropical punch with an attitude problem.

Outstanding on chicken wings, pork tacos, al pastor, grilled shrimp, pork belly, and chicken thighs. If it flies, swims, or goes in a tortilla, Bandito wants it.

Packaged in a resealable 4 oz mylar bag — lightweight, airtight, and built for freshness. No glass, no breakage, no worries.

How to use: Mix 2 TBS rub with ¼ cup brown sugar (optional). Coat generously, rest 30 minutes, then grill hot and fast or smoke low and slow. Finish with a squeeze of lime.

Keep your family well fed, your tastebuds dancing, and your neighbors jealous. Don't cheat your meat.

Storage & Care: Made with no preservatives, no anti-caking agents, and no fillers — just real ingredients. Some natural clumping may occur over time depending on storage and humidity. This doesn't affect flavor or quality — simply break up or stir before use. Reseal the bag tightly and store in a cool, dry place for maximum freshness.