Return to Content

Mango Vinaigrette

Mango Vinaigrette
0 votes, 0.00 avg. rating (0% score)
by in Mar 2008

Total Time: 15

Yield: 2-1/2 cups

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2