Mango Vinegar

Mango Vinegar, a fruity fruit vinegar from Libeluile in France

A wonderfully fruity vinegar from Libeluile in France. The combination of white spirit vinegar (8 % acidity) and ripe mango (42 % pulp) creates a tropical-aromatic seasoning with a balanced, mild acidity of around 4 %. A classic for exotically inspired cooking.

How to use

It refines leaf salads, avocado salad and poultry. Sets accents with curry, salmon tartare, prawns and carpaccio. As drops over ice cream, sorbet and exotic fruit. Also an elegant partner in Asian dressings with soy sauce and ginger.

Important: shake before use, as the fruit settles. After opening, store cool and dark and use up within about six months.

Recipe idea: mango vinaigrette for prawns

Shake 2 tbsp mango vinegar, 4 tbsp Franz Keller's grapeseed oil, 1 tsp mustard, 1 tsp honey, a pinch of freshly grated ginger and salt in a screw-top jar. Pour over grilled prawns and salad leaves.

At a glance

• French mango fruit vinegar from Libeluile
• 42 % mango pulp, mild acidity of around 4 %
• Tropical-fruity for salads and poultry
• Also with salmon tartare, carpaccio and exotic desserts
• Vegan, without artificial flavourings

Goes well with

From the Libeluile family, the red fruit vinegar raspberry vinegar. For Indian-inspired combinations, Mango Chutney, Garam Masala and Curry Mumbai. As a salt finish, fleur de sel fits.

Frequently Asked Questions

What is mango vinegar good for?
For exotic salad dressings, Asian dressings and marinades for poultry and prawns. Also as drops over mango sorbet, vanilla ice cream or exotic fruit.

How much acidity does the vinegar have?
Around 4 % acidity, mild and balanced. Considerably softer than standard white wine vinegar at 5 to 6 %.

Is the vinegar vegan?
Yes, purely plant-based. It consists of mango pulp, white spirit vinegar, sugar and pectin.

How does mango vinegar compare to wine vinegar?
Noticeably fruitier and rounder. The ripe mango brings a tropical sweetness that buffers the acidity and makes it almost drinkable.