Updated Tuesday, March 4th, 2008
Total Time: 15
Yield: 2-1/2 cups
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.
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