Lang Weinessig Mango Fruit Balsamic. A fruit balsamic with over 50 percent mango, dense and fruity-sweet.

Lang Weinessig Mango Fruit Balsamic is a fruit balsamic from the Southern Palatinate: 51 percent mango, sugar, and wine vinegar, reduced to a dense, fruity-sweet concentrate with soft acidity. 250 ml, for drizzling over yogurt, ice cream, or salads, or for mixing with sparkling wine or sparkling water. Three ingredients: fruit, sugar, vinegar.

A fruit balsamic is a reduction made from fruit and wine vinegar: denser and milder than a classic fruit vinegar, sweet and tangy at the same time. Lang Weinessig's Mango Fruit Balsamic takes this concept to the extreme with mango. More than half of the bottle is fruit; the rest is sugar and wine vinegar. It is among our most popular fruit balsamics, and the bottle is now available in a new size.

Ripe mango, exotic and warm, with soft acidity

The fruit balsamic smells and tastes like ripe mango. The note is exotic and warm, the sweetness fruity and present, and the acidity soft. Behind this, the wine vinegar works quietly to keep the sweetness in balance.

The consistency is dense. It is more of a syrup than a vinegar and settles as a layer on yogurt or ice cream. This distinguishes it from a thin fruit vinegar, which you would typically use in salad dressings.

Compared to a light wine vinegar, the taste is significantly fruitier and rounder. The vinegar gives the balsamic structure, but the mango defines the profile. Those who enjoy cooking with pineapple, papaya, or passion fruit will find a related note here.

With its sugar and fruit, it is a sweet representative among vinegars. The nutritional values show it: the sugar content is just under 40 grams per 100 grams. Fruit, sweetness, and acidity play together, and that is exactly what you notice first on the palate.

If you are looking for a tart or sharp vinegar, this is the wrong bottle. The fruit balsamic is a soft, sweet flavoring for food and drinks, not a sour seasoning for raw vegetables.

Yogurt, seafood, Secco, bowls

It pairs well with light dishes and drinks. The producer recommends it for refining yogurt, seafood, and light salads.

At breakfast, a few drops in muesli or on yogurt are sufficient. It belongs on a bowl as a topping. A fruit carpaccio gains depth from it, as do panna cotta and ice cream.

A simple dessert: place plain yogurt in a glass, top with two teaspoons of fruit balsamic, and add a few fresh mango pieces or berries. Ready in two minutes. It works just as well on panna cotta or a scoop of vanilla ice cream.

For salads, it is useful when fish or poultry is involved. A green salad with sautéed shrimp and a dressing made from one spoonful of fruit balsamic, two spoonfuls of oil, and a pinch of salt is quickly prepared. It also pairs well with poultry featuring mango.

For a non-alcoholic drink, add a tablespoon of fruit balsamic to a large glass of sparkling water, along with ice cubes and a slice of lime. For an aperitif, use Secco instead of water.

Regarding drinks: it is a delight as an aperitif in Secco, and a refreshing beverage when topped with sparkling water. It works well in cocktails as a fruit component that provides both sweetness and acidity.

Our tip: Start with a teaspoon, whether in yogurt or in a glass. The fruit balsamic is dense and sweet, and you can always add more.

The fruit balsamic is not suitable for dark, savory sauces for game or beef, as the mango tastes too fruity for those dishes. For such recipes, use the Balsamico Südpfalz.

Fruit balsamics from Gommersheim: original creations with fruit and wine

Lang Weinessig is a producer based in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef from the world of star-rated cuisine. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsamics, and ready-made salad dressings.

The manufacturer's fruit balsamics are original creations featuring regional and exotic fruits. Mango is among the exotic ones. Many Lang products are based on wines from a certified organic winery in the Southern Palatinate.

The Mango Fruit Balsamic is a reduction of mango, sugar, and wine vinegar. With a 51 percent fruit content, the mango flavor takes center stage.

Jens Lang develops his recipes with a trained palate and focuses on high-quality ingredients. In this product, there are three, and each can be tasted in the result: the mango as the flavor carrier, the sugar for sweetness, and the wine vinegar as the counterpart.

The 250 ml bottle is the new size: enough for many spoonfuls of yogurt topping, for drinks, and for a summer full of salads. Those who just want to try it once will also find it perfectly suited.

Like many products from the manufacturer, it is intended as a kitchen helper for everyday use. You only need the bottle and a spoon to turn a simple yogurt or ice cream into a dessert.

For everyone who loves mango – in every season

This bottle is for people who enjoy cooking and drinking with fruit. Anyone who loves mango will also love this fruit balsamic, and not just in summer. It is an ingredient for every season that elevates yogurt, muesli, and dessert in seconds.

The bottle is also perfect for small households, as a teaspoon is enough for a glass or a serving of yogurt. If you mix many cocktails or spice up your breakfast with it daily, you will use the bottle faster than you think.

If you prefer berries, the Raspberry Fruit Balsamic is an alternative. It pairs better with game dishes and duck breast. Those who want mango in a savory and spicy way should try the Mango-Chili Salad Sauce, a ready-made dressing with mango pulp and chili.

It makes a great gift for people who enjoy mixing cocktails or love a breakfast with yogurt. You can find more products from the manufacturer on the Lang Weinessig page.

It is not suitable for those who avoid sugar, as the sweetness is part of the recipe.

A fruit balsamic with over half mango – for yogurt, bowls, Secco, and everything that needs a little sunshine.