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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.

Gluten-free, no sulfites or allergens. Vegetarian recipes.

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.