How to Make Mango vinegar
Mango vinegar is a tropical fruit vinegar with sweet, fruity notes and golden color. Made from mango juice or pulp, it adds exotic flavor to dishes.
Category: Vinegars · Method: Acetic Acid · Time: 2-4mo · Difficulty: 2/5 · Yield: varies · Temp: 22-28°C
History
Mango vinegar is produced in tropical regions where mangoes are abundant, particularly India, Southeast Asia, and the Caribbean. It utilizes overripe fruit that might otherwise go to waste.
Ingredients
- 4 lbs Ripe mangoes — Peeled and mashed
- 2 cups Water — If needed
- 1/2 cup Sugar — Optional, to boost alcohol
- 1/2 cup Vinegar mother — Or wild ferment
Equipment
- Large jar
- Strainer
- Cheesecloth
- Bottles
Instructions
Mash fruit
Mash mangoes, add water if thick.
Time: 20 min
Alcoholic ferment
Ferment 1-2 weeks until alcoholic.
Time: 1-2 weeks
Strain
Strain out pulp.
Time: 30 min
Acetify
Add mother, ferment 4-8 weeks.
Time: 4-8 weeks
Bottle
Strain and bottle.
Time: 30 min
Fermentation Timeline
- Week 1-2: Alcohol — Mango wine develops.
- Week 3-8: Vinegar — Acidity increases.
- Week 8-12: Ready — Fruity tropical vinegar.
Signs of Success & Spoilage
Good signs
- Golden color
- Fruity-tart aroma
- Clear liquid
- Balanced acidity
Warning signs
- Mold
- Fermented-off smell
- Murky brown
- No tartness
Troubleshooting
- Too sweet
- Cause: Incomplete fermentation Solution: Ferment longer or add more mother.
Storage
Refrigerate Keeps 6-12 months. Color may darken with age.
Health Benefits
- Vitamin C
- Beta-carotene
- Acetic acid
- Antioxidants
- Enzymes
Serving Suggestions
- Tropical dressings
- Fish dishes
- Fruit salads
- Shrubs
- Marinades
Related Vinegars Ferments
Other Acetic Acid Ferments
- Kombucha — Beverage
- Jun — Beverage
- Vinegar — Condiment
- Escabeche vegetables — Vegetables
- Biltong (fermented) — Meat & Poultry
- Shrub drinking vinegar — Beverages
- Tamarind vinegar — Beverages
- Black tea (oxidized) — Beverages