This is a very fresh, colorful and fruity balsam vinegar with 55% of fruit in it – a fine balance between the acidity and sweetness of ripe mango.
Saffron enhances the taste of the vinegar, making it more complex and balanced. But saffron plays also another role – it protects mango from oxidation and keeps it colorful and fresh for a longer time.
This vinegar is so creamy and viscous, that it does not require oil in salads. Even a few drops of it is sufficient to season the salad, to marinate a fish tartar.
One can also use it to caramelize and “cook” vegetables, for example for Ratatouille, thus making even lighter without any need of fat and salt.