The sweet resinous flavor and aroma of ripe mango
is complimented by the acidity of the vinegar.
Blend with a bit of chili paste and shoyu to use as
a dipping sauce for spring rolls, shu mai, gyoza or
coconut shrimp. Stir into diced tomatoes, with
a bit of ginger and cilantro to make a salsa for
salmon or tacos. Mango fruit vinegar pairs nicely
with A L’Olivier Toasted Sesame Seed Oil.