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 topâ€¦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!