Sweet Heat Mango Jalapeño

TIME: 10 minutes
PRODUCTS: Mizkan Organic Rice Wine Vinegar


10 oz mangoes, frozen

2 oz Rio Luna Jalapeño, diced

5 oz Mizkan Organic Rice Wine Vinegar

40 oz sparkling water

1 mango, fresh and sliced

10 slices jalapeño, fresh


  1. To make Sweet Heat Mango Jalapeño, combine the frozen mangoes, Rio Luna Jalapeños, and Mizkan Organic Rice Wine Vinegar into a blender and blend until smooth. Set aside.
  2. In a glass over ice, add 1 ½ oz of the mango jalapeño mixture with 4 oz of sparkling water. Garnish with fresh mango and jalapeño slices.

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