Curry enhances this fragant blend of balsamic vinegar, and mango pulp contributes to its texture and subtlety.

Neat, as a seasoning for green salads, crudités, soya, tomatoes as well as fish salads, shellfish… As a marinade or basting juice for pork or turkey, poultry as well as salmon, tuna fish… As a condiment on the table, to accompany and spice a stew, a pot au feu, a hamburger or a tuna steak.

Rich and exotic and a summer must have!