Easy Mango Vinaigrette
Servings: 6 1 oz servings
This mango vinaigrette has just a few ingredients but adds a sweet and tart tropical vibe to any salad.
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Ingredients
- ¾ c roughly chopped mango fresh or frozen
- 2 Tbsp coconut water (without pulp) or plain water
- 6 Tbsp avocado, sunflower, canola or light olive oil
- 1 Tbsp white balsamic vinegar apple cider, white wine or champagne vinegar will work too
- 1 Tbsp lime juice
- 2 tsps agave, maple syrup or honey sugar can work too
- 1/4 tsp salt
- 2 pinches red chili flakes optional (but this small amount will not make it spicy)
Instructions
- Place the mango and coconut water in the blender or food processor. Run for at least one minute or until the mixture is smooth and creamy.
- Mango has fine stringy fibers that are best removed for a smooth creamy dressing. It's optional, but highly recommended that you run the mixture through a fine mesh strainer. Press it through using a spoon or rubber/silicone spatula. Continue until you are left with mostly fibrous solids.
- Return the strained mixture back to the blender/food processor.
- Add the remaining ingredients and blend for 10 seconds.
- Taste. To make it more flavorful add a pinch of salt, teaspoon of sweetener or a teaspoon of vinegar. Too sweet? Add a small amount of salt or vinegar. Too sour? Add a teaspoon or two of sweetener and a tablespoon of oil.
- Store this vinaigrette in the refrigerator. It will stay fresh for at least one week, If it is too thick after refrigerating, heat it in the microwave for 10-15 seconds or let sit at room temperature.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.