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Mango Vinegar

Mango Vinegar

This homemade Mango Vinegar is so tasty and so easy! 
Course Condiment
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16
Calories 11kcal


  • 1 mango peeled and chopped
  • 2 cups Rice Wine Vinegar


  • Place the chopped mangoes in 2-quart clean glass jar
    In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
    Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar. Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
    Start tasting the vinegar after 2 weeks until it gets the flavor that you want. It can take anywhere from 2-4 weeks.
    When it's reached it's desired strength, strain the vinegar through 3 layers of clean cheesecloth. Then strain through a coffee filter. Let the vinegar sit over night covered and allow any sediment to settle. Strain the vinegar again through 2 layers of coffee filters.
    Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about ½ inch headspace. Seal each bottle with a new cork or screw cap.


Very little prep or cook time, but it must steep for at least 2 weeks. 


Calories: 11kcal | Carbohydrates: 1g | Potassium: 17mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 3.7mg | Calcium: 3mg