(I'm recycling this recipe. Purchasing the most amazing mangoes this summer, I've been making vinaigrette every chance I get. This is a reminder to try this recipe!)

I just read that mangoes are the most eaten fruit in the world. I believe it. Rediscovering their tropical flavor this spring, I'm eating more as a good choice of fiber. This mango dressing is a refreshing summer topper for salads. Sweetened rice wine vinegar adds a tang. Simply toss the ingredients into a food processor and whiz. Simple. Done. Can't get this flavor in a bottle.

Ingredients:

• 1 cup chunked mango (about 1 large ripe mango, peeled and cubed)
• *1/4 cup canola oil (for Passover, use acceptable oil)
• *1/2 cup sweetened rice vinegar (for Passover, use 1/2 cup white vinegar and 1 tablespoon sugar)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Mixed greens and vegetables as desired for salad.

Steps:

Rate this Recipe:

Comments:

Chami: anything with mango can't be bad. gonna try it right now.

Report abuse

Chami: mangoes are out of season....but this recipe works amazingly well with canned peach halves as well. whir most of the large can in a blender and reserve a few and slice for the salad, which included baby greens, the peaches, strawberries, craisins, red onion, almond slivers. great stuff, thanks!

Report abuse

Leah: Hi Chami! Sounds great - peach dressing. I'll have to try it. Around here, we can get frozen mango chunks at Trader Joe's. They work great, too. Hope you had a good yontif.

Report abuse

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Mango Vinaigrette