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This preliminary project investigates the production of natural vinegar from Mangifera caesia, commonly known as binjai or white mango, and examines its quality attributes. The production process consists of two main fermentation stages: alcoholic fermentation using Saccharomyces cerevisiae yeast, followed by acetic acid fermentation utilizing unfiltered vinegar as the inoculum. The project aims to promote home-based natural vinegar production as a practical introduction to biotechnology and to encourage the crafting of natural products at home. The resulting vinegar will undergo chemical analysis to determine sugar content, alcohol content, and pH levels using standard laboratory methods. This project serves as a preliminary assessment of the potential of Mangifera caesia as a raw material for vinegar production, emphasizing its distinctive flavour profile and potential health benefits.e Your Abstract Here!