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Patak's Mango Curry Simmer Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Patak's Mango Curry Simmer Sauce

15 oz/425 g

Good out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
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Why it scores 60

Patak's Mango Curry Simmer Sauce scores 60 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Sugars 9.4 g / 100 g: High in sugar. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better asian cooking sauces

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Mango Curry Simmer Sauce

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−26.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [8]
subtotal−8

Nutrition per 100 g

  • Sugars 9.4 g / 100 g
    Strong High in sugar. [1]
  • Salt 1 g / 100 g
    Strong High in salt. [9]
  • Fiber 3.1 g / 100 g
    Strong A good source of fiber. [2]
subtotal−6
TOTAL 60Good

100 − 40.5 = 59.5 → 60

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00069276070353 · 2026-06-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy94 kcal
Fat3.9 g
Saturated fat0 g
Trans fat0 g
Carbohydrates15.6 g
Sugars9.4 g
Added sugars4.7 g
Fiber3.1 g
Protein1.6 g
Salt1 g

Serving: 0.25 cup (64 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, MANGO PUREE, CREAM, SUGAR, CANOLA OIL, MANGO CHUTNEY (SUGAR, MANGO, SALT, ACETIC ACID), FOOD STARCH-MODIFIED, ONION, CONTAINS 2% OR LESS OF SPICES (INCLUDING PAPRIKA AND TURMERIC), TOMATO PASTE, SALT, LACTIC ACID, GINGER, GARLIC, XANTHAN GUM.

Allergens and diets

Contains: Milk

  • Not vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest sauces in the US

More from Patak's

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int