Mango vinegar with fruit pulp

Mango vinegar with fruit pulp, exotic and golden yellow

The mango vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence, golden yellow, thick, and full of mango pulp. It is not a vinegar fermented from mangoes, but a spirit vinegar refined with plenty of mango purée.

Mango vinegar with fruit pulp brings the tropical sweetness of ripe mango into your glass and is the most exotic of the fruit vinegars from the Parisian oil mill A l'Olivier. For this vinegar preparation, a spirit vinegar is stirred together with about 40 percent mango pulp, a little sugar, and pectin, which makes it thick and sun-yellow. The French call it "Vinaigre à la pulpe de mangue," and a fruity vinegar like this one adds sweetness and acidity to a dish with just a spoonful.

Golden yellow, tropical, and velvety sweet

In the glass, the mango vinegar glows golden yellow and viscous; on the nose, ripe mango, sunny and a little floral. The warm yellow is reminiscent of a mango in the sun, of distant lands, and shimmering summer days.

On the palate, you first get the full tropical sweetness, then the clear acidity of the spirit vinegar, which keeps the fruit in balance. Fruity, exotic, and velvety, it rests on the tongue—soft and round, never sharp. A few drops, and your simple salad will taste of summer and faraway places.

At home in Asian cuisine

Whisk the mango vinegar with a little olive oil or nutty sesame oil to make a vinaigrette for colorful salads and Asian dishes—one of the sunniest of our fruit vinegars.

Mango likes things light and spicy at the same time. It shows off its fruitiness with grilled fish, roasted chicken, or over a glass noodle salad, and a spoonful elevates a summery fruit salad. It tastes just as refined with mild fresh goat cheese or on a plate with raw vegetables and dip, and even a slice of bread with cream cheese gets a fruity twist. As a little trick, a splash in Crémant or sparkling wine makes for a golden, fruity aperitivo, and just like that, you bring a taste of the exotic to the table.

A Parisian house with a passion for the new since 1822

In 1822, the pharmacist Eugène Popelin founded a small oil shop in the Marais district to introduce Parisians to high-quality olive oil, which was a rare commodity north of Provence at the time.

It grew into a family business with over 50 oils and a range of fruit vinegars, honored at the World's Fairs of 1867 and 1889. Here, tradition and curiosity go hand in hand, just as Popelin once intended, and the house has even patented a process for the aroma-preserving refinement of its oils.

Alongside classics like raspberry, the exotic mango clearly shows this desire for the new. To this day, the Provençal workshops near Nice select the fruits, while a mill near Poitiers presses seed and nut oils. The red raspberry vinegar belongs to the same range, and you can find the rest of the A l'Olivier assortment with us.

For a summer salad with oil, chili, and lime

Shake before use, as the mango pulp settles at the bottom, and the opened 200 ml bottle stays fresh the longest when kept in a cool place. For a quick summer salad, mix mango vinegar, a little oil, chili, and lime to make a dressing for leaf lettuce, avocado, and shrimp. And over a scoop of mango sorbet, a dash provides the final kick. If you like, combine it with the fig and raspberry vinegars to create a fruity trio—a perfect summery gift.