The acetic fermentation by the Orléans method is a slow process, conducted in containers that are in contact with the air. The vinegars produced by this process have superior quality due to the formation of compounds that enhance their sensorial characteristics. It was aimed to produce a mango vinegar employing the Orleans acetification process. The mango must at 18 °Brix (6 L) was inoculated with 108 Saccharomyces cerevisiae cells isolated from commercial yeast. The acetic fermentation was made in triplicate using containers of polyvinyl chloride. Each container was prepared by adding of 1.8 L of mango wine (alcoholic strength of 7%) and 100 mL of strong vinegar (8% in acetic acid). The process of biotransformation was performed at the envirommnet temperature for 28 days. The vinegars were filtered, packed, pasteurized (65°C for 30 min.) and stored, being characterized as: total acidity, volatile and fixed, alcohol content, pH, ash content, dry extract, extract reduced dry matter, carotenoids, total phenolics and GK yield (Gesammte Konzentration). The vinegars presented the medians valeus in g. L-1: total acidity (5.2 ± 0.11), volatile acidity (4.2 ± 0.07), fixed acidity (0.98 ± 0.17), initial alcohol content (7.04 ± 0, 11), final alcohol content (1.05 ± 0.01), ash content (1.5 ± 0.02), dry extract (11.3 ± 0.12), reduced dry extract (11.25 ± 0.20). In addition, it presented pH (3.3 ± 0.02), carotenoids (12.7 ± 1.14 mg, 100 mL-1), total phenolics (32.0 ± 0.5 mg, 100 mL-1) and GK yield of 64%. The obtained vinegar presented significant contents of total phenolics and carotenoids. It is possible to produce mango vinegar using the slow or Orleans process, but studies are needed to minimize evaporative losses, increasing the efficiency and yield of the vinegar process.