Alfoos Mango Balsamic-White

Alfoos Mango Balsamic-White

$18.50

Our Alfoos Mango Balsamic begins by barrel aging our base White (Clear) balsamic to perfection for 12 years.  Following the aging process, the base balsamic is infused with All-Natural, Organic Alfoos Mango flavoring.  Alfoos Mango Balsamic pairs exquisitely with our Persian Lime, Blood Orange, Lemon, and Basil Olive Oils.  Perfect when drizzled over shrimp, scallops, salads or used in a tropical salsa!  Also amazing when drizzled over steamed rice to add a touch of sweet fruitiness.  We also love using our Alfoos Mango Balsamic to create unique and flavorful marinades.

QUANTITY = 12.7oz

Description

ALFOOS MANGO BALSAMIC VINEGAR (WHITE)

Our Alfoos Mango Balsamic begins by barrel aging our base White (Clear) balsamic to perfection for 12 years.  Following the aging process, the base balsamic is infused with All-Natural, Organic Alfoos Mango flavoring.  Alfoos Mango Balsamic pairs exquisitely with our Persian Lime, Blood Orange, Lemon, and Basil Olive Oils.  Perfect when drizzled over shrimp, scallops, salads or used in a tropical salsa!  Also amazing when drizzled over steamed rice to add a touch of sweet fruitiness.  We also love using our Alfoos Mango Balsamic to create unique and flavorful marinades.

SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS

All ultra-premium EVOO’s, Blood Orange fused olive oil, Eureka Lemon fused olive oil, Persian Lime olive oil, Chipotle olive oil.

SUGGESTED PROTEINS

Pork, Poultry, Waterfowl, Fish, Seafood

SUGGESTED VEGETABLES

All Vegetables

OTHER APPLICATIONS

Drizzle over fruits, ice-cream, cheese, grains

SALAD DRESSING (VINAIGRETTE) PREPARATION

Combine 2 parts Olive Oil with 1 part Alfoos Mango Balsamic vinegar.  Whisk together and serve.  To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

MARINADE PREPARATION

Combine equal parts Alfoos Mango Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Alfoos Mango Balsamic and use to drizzle over the finished product.

RECIPES USING ALFOOS MANGO BALSAMIC

Using our Alfoos Mango Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  We highly recommend viewing our TIPS & TRICKS page for helpful ideas.  If you need further inspiration please check out our RECIPE PAGE.  Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Alfoos Mango Balsamic and you only have Peach, Cranberry Pear, Pineapple, Sicilian Lemon White Balsamics we’d say go for it.  Most importantly, experiment and have fun!

ALFOOS MANGO BALSAMIC NUTRITIONAL INFORMATION

Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g.  Acidity 6.0%.  Weight Watchers Points = 0 for 1st tablespoon.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural Alfoos Mango flavoring.  ALL SUGARS ARE NATURAL FROM THE GRAPES.  NO ARTIFICIAL FLAVORS, CARAMEL COLORING, SWEETENING OR THICKENING AGENTS!  GLUTEN FREE!

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Additional information

Weight 1.0 lbs
Dimensions 12 x 9 x 5 in

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