Pearls of Mangovinegar with Saffron

This is a very fresh, colorful and fruity balsam vinegar with 45% of fruit in it – a fine balance between the acidity and sweetness of ripe mango. 

• with seafood like prawns, lobster, scallops
• with fish e.g. carpaccio or tartars
• with white meat as chicken or rabbit
• with salads including fruit salads
• in a cheese platter e.g. with blue cheese as Roquefort or Stilton or matured goat cheese
• with ice cream like white chocolate

As all pearls, they are a surprise for the palate and a joy to watch and give freedom and creativity to decide on the taste of each bite of the dish – depending on how many of these delicious pearls you take. Get some inspiration from our dishes and share yours. Enjoy!