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Mango Vinegar is such a great vinegar, sauce, salad dressing or condiment to make when you can find fresh mangoes. I originally made this to go with Shrimp, Prosciutto & Mango Skewers but over the years have used it as a sauce for fish and shrimp cocktail and as a salad dressing. It works great as a dipping sauce with fried foods too.
The original recipe called for straining this recipe and I have included that step but over the years, I’ve stopped straining it and use it as a sauce more than a true vinegar so I don’t bother.
Regarding champagne vinegar, I love it and use it a lot but it is pricey. I found this prosecco vinegar (You know, champagnes less expensive brother) that tasted and worked just great…and it was less than 1/2 the price. If you can find it at your grocery store grab it. It is definitely worth trying. Otherwise, you can always buy it online. (Colavita Prosecco Wine Vinegar)
To get started, make the simple syrup by mixing the sugar, water, pinch of salt and vanilla in a small pot on the stove. Bring to a simmer and let cook for two minutes. Remove from the heat and let cool.
Next, make the mango vinegar. In a blender, puree the mangoes, sugar syrup and salt. Add vinegar and taste. You can add more vinegar and/or salt and you can thin out the vinegar if it is too thick with a little water. Depending on the size of the mangoes, you may get a different final measurement of fruit (I’ve gotten anywhere from 4 – 8 cups). So, if you get less fruit, use less vinegar…taste and adjust. Don’t be intimidated by this process…it is fun tasting and adjusting!
Strain through a fine strainer into a bowl OR leave as is for a thicker sauce like consistency. You can bottle this or use it immediately as a salad dressing, condiment or sauce.
This recipe is easy, fast and fancy enough to bottle or jar and give as gifts. Buy some pretty bottles, use a funnel to add the mix to the bottle, tie on a tag and add the recipe if you like and gift away.
This will last in your fridge for up to a month and has such great flavor. BTW, this method also works great with other stone fruits like peaches, plums and apricots. Try it.
If you like this recipe, be sure to try some of my other multi-purpose sauces, condiments and marinades.
Roasted Veggies and Peach Salsa
Mango Vinegar
This is an easy recipe using fresh mangos to make mango vinegar that is delicious on salads, fish and chicken.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
MANGO VINEGAR:
- 4 Large ripe mangoes, peeled, pitted and cut into 1/2-inch chunks (about 8 cups)
- 1 Cup Vanilla sugar simple syrup see below
- Kosher salt
- Freshly ground black pepper
- 1 Cup Champagne vinegar see my note
SIMPLE SYRUP:
- 1 Cup Sugar
- 1 Cup Wwater
- Pinch of Kosher salt
- 1 Tsp. Pure vanilla extract
Instructions
- Make the simple syrup by mixing the sugar, water, pinch of salt and vanilla in a small pot on the stove. Bring to a simmer and let cook for two minutes. Remove from the heat and let cool.
- Make the mango vinegar. In a blender, puree the mangoes, sugar syrup and salt. Add vinegar and taste. You can add more vinegar and/or salt and you can thin out the vinegar if it is too thick with a little water. Depending on the size of the mangoes, you may get a different final measurement of fruit (I’ve gotten anywhere from 4 – 8 cups). So, if you get less fruit, use less vinegar…taste and adjust. Don’t be intimidated by this process…it is fun tasting and adjusting!
- Strain through a fine strainer into a bowl OR leave as is for a thicker sauce like consistency. You can bottle this or use it immediately as a salad dressing, condiment or sauce.
Tried this recipe?Let us know how it was!
Meet Diane
Hi! I’m Diane. I started this site as a passion project. I love to cook, entertain, travel and laugh. (Who doesn’t love a good laugh?) Of course, being from New York, sarcasm rules!
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