Taking inspiration from a long-time reader and commenter, Gigi, I quickly concocted this unusual mangosteen vinaigrette. Take a mixing bottle and add several spoonfuls of mangosteen jelly (no seeds), add some duhat vinegar, three times the amount of olive oil, salt and pepper and shake vigorously. It was surprisingly good. However, I would reduce the amount of duhat vinegar the next time around, as it was a bit overpowering. With less acidity, the mangosteen flavor should shine through in the same manner that tamarind pulp sometimes does in Asian dressings and marinades. In the photo above, I have placed some of the dressing in a small bottle with a cork top…this is a perfect single serving for a take away or picnic salad. I bought the tiny bottles for PHP5-7 each in Divisoria; they are useful and re-usable!
7 Responses
It looks great! Perhaps it is great for fish and chicken marinates then salad with nuts and cheese. Have you considered adding a spoonful of mustard to give it more body and flavor? I am really amazed with your creative impulse. No time and resources are spared.
I’m interested in the bottle! Marketman, may i ask where in divisoria did you buy the bottles? thanks! :)
cindy, I bought the bottles right on Tabora Street, literally, on the street. Bargain and they can be had for PHP5-7 each with cork! Maria Clara, I will add mustard next time, maybe it will help cut the acidity as well.
I’m so kilig, MM! Thanks mucho! :) Shouldn’t I get a sample? Ahem, ahem. ;)
Nice bottle!! MM, you think it can withstand several years storage of homemade vanilla extract? Im thinking of buying it for that purpose :)
bettina, yes, it should handle vanilla extract, but you will need a tighter fir on the cork. If you want a screwtop, the jam jars I used for the mangosteen are available at Landmark department store, those would work even better, I think. There are several shapes of this divisoria bottle, they also had longer ones that would be great for vanilla.
Thanks MM, I’ll let you know how it turns out :)