Mango Vinegar

Mango Vinegar
Yield: 2-1/3 cups Prep 10 mins Chill 2 weeks


  • 2 1/2 cups rice wine vinegar OR: white wine vinegar OR: half of each
  • 1 pound large ripe mangos, halved, pitted and chopped (2 cups)
  • 2 bay leaves

Make It

1. Combine the desired vinegar, chopped mango and bay leaves in a clean 1-quart jar with a tight-fitting lid. Seal tightly. Refrigerate for 2 weeks, turning upside down once or twice, but storing upright.

2. Strain the vinegar through a medium-mesh sieve into large glass measure, pressing solids with a rubber spatula until the dripping stops. Discard solids in sieve. Pour vinegar into decorative jar with tight-fitting lid. Store in the refrigerator until ready to give as a gift.