Three generations, one recipe
Passed down by hand, never written on paper. What you taste is unchanged since it was first cut on this coast.
Our story
Made by hand, on the same stretch of coast for three generations.
My grandmother cut her first mango strips on the Malindi shoreline before Kenya had a flag of its own. There was no recipe card — only her hands, her instinct for which mangoes were ready, and a sugar coating she guarded like family jewellery.
My mother learned by watching. I learned by doing it wrong for two years before she let me near the good mangoes. What we make today is still hers — still that same coastal blend of sun, patience, and precision, made in batches small enough that we taste every single one before it's sealed.
We started sharing it beyond our neighbours because everyone who tried it asked the same question: "why isn't this sold anywhere?" So now it is — sealed to export standard, sent to pantries far from the coast that raised it, without losing a single thing that made it worth asking for.
— Made in Malindi, with the same hands that always have.