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Mango Vinaigrette

by in Mar 2008
Mango Vinaigrette
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Total Time: 15

Yield: 2-1/2 cups

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  • 1 ripe mango
  • 1/2 cup apple juice
  • 1/2 cup cider vinegar
  • 1/4 rice vinegar
  • 1/2 canola oil
  • 1/4 cup olive oil
  • Kosher or sea salt and freshly ground black pepper


Core mango and chop fruit roughly to produce 1-1/2 to 2 cups flesh. Add apple juice and vinegars to mango and blend until puréed. With blender on low speed, add oils slowly to emulsify. Season with salt and pepper to taste. Toss with favorite salad greens.

Updated Tuesday, March 4th, 2008

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