Mango Pulp Vinegar is so versatile. Used in fresh salsa it adds a tangy sweetness that lifts a whole dish. I served this over rice, pan seared tuna steaks and chargrilled vegetables, but it can be used in fajitas, as a dip or over nachos too.
Ingredients:
5tbsp Mango Pulp Vinegar
250g Cherry Tomatoes
Handful fresh coriander
Small red onion
salt
Extra Virgin Olive Oil
Instructions:
1) Finely dice the tomatoes, onion and coriander and mix in a bowl.
2) Add a splash of olive oil and the Mango Pulp Vinegar and stir.
3) Season with salt.
4) Cover and refrigerate for at least 15 minutes to allow the flavours to combine.
By Sally.