Vinegar preparation with mango pulp
|Their vinegars contain a high proportion of fruit. This one is made with mango pulp and can be used as a seasoning for your baked or grilled white fish fillets or steaks (hake, cod, sea bream, whiting, monkfish). It is also delicious on carpaccios, scallops, shrimp, lobster, crayfish.|
Fruit pulp or whole fruit, prepared vegetables, a small quantity of sugar, some added pectin depending on recipe and a vegetal white vinegar base.
Popol have been specializing in vinegar making since 1987. Their expertise: perfect harmony between a high proportion of fruit and a sulfite-free vegetal vinegar base. Flavourful, smooth and slightly tangy, their products will deliciously enhance your hot and cold dishes. The only limit is your culinary imagination.