The vinegar is obtained by a double fermentation of two measures of juice of mango with a measure of water in the presence of the yeast Saccharomyces Cerevisiae for the first fermentation and for the second fermentation, the wine obtained in the first fermentation is added to 10 % of its volume by a mother of vinegar containing the bacterium Acetobacter Aceti. The fermentation lasted 47 days. From the microbiological point of view, the elaborate vinegar is exempt from any pathogenic germ. In spite of its relatively low acidity pH approximately 3, its rate of soluble solids brought up approximately 5,4
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