Mango Vinaigrette

Like many people, I love tropical fruits such as mango or passion fruit and happily integrate them into menus.  I like using mango in desserts but also find it interesting in savory recipes, such as a vinaigrette. This mango vinaigrette is versatile enough to dress a salad nicely, but it also goes well with chicken, fish and shellfish, or in “carotte râpé”, or added to guacamole.  When using fresh mango, make sure it is perfectly ripe otherwise this recipe doesn’t work.  A high quality purchased purée is another option that makes this even faster and easier to prepare anytime!  My advice on using mango in a savory way:  you must find the right balance with acidity and spiciness so that it doesn’t come across as sweet.  I want to taste the mango without it being “only” mango sweetness, if you see my point.   You may need to add some more chopped red onion, or vinegar, or ginger, etc to get the blend just right.  I love the cilantro with it, but for those who are not fans, it’s still good without!  Makes a nice little gift for your culinary-minded friends, in case you’re looking for an idea.

Ingredients – for 4 to 6 portions (makes about ¾ cup or 200g or 7 oz.)

70g (5 tablespoons) mango purée

70g (5½  tablespoons) extra virgin olive oil

17g juice of half a lime + zest of half the lime

10g (1 tablespoon) finely chopped red onion

12g (1 tablespoon) apple cider vinegar (or other light colored vinegar)

2g  (1 teaspoon) dry mustard

3 small pinches of salt, to taste

2g (1/4) Sriracha sauce (or substitute with Tobasco, or diced red chili)

10g water, or quantity required to get good consistency

Add to taste:  Cayenne or piment d’Espelette powder, grated fresh ginger, grated fresh turmeric (optional), chili oil (optional but good!)

Small bunch of fresh cilantro, chopped finely

Simply blend all ingredients.  Taste and adjust as necessary.  Store in refrigerator.  Holds for many days.

If starting from a whole mango, peel and remove the fruit from the pit.  Place in a food processor and blend until smooth.  If too thick, add a little water.  It will discolor very quickly, so you should add the lime juice immediately.  You can also freeze any remaining quantity in ice cube trays.




3 comments

Ellyn Amron Austin April 22, 2021

It's mango season here and I am addicted. They are about 1.00 a piece, and less if they are really ripe. I will make this vinaigrette this wkend. Had my first mangoes in Haiti when I was working there. A little wizened lady by side of road was selling them, I stopped car to buy one, I didn't know what they were. ...no, she was selling 12 at a time and wouldn't sell one. I was walking away when I asked how much for 12.. something like 3 bucks. ..I bought the 12, how bad could they be!! I. Brought them back to my posh hotel where man at door told me to eat them in bathroom over sink, I couldn't bring them tO restaurant. So, puzzled, I did. Took me two seconds to realize why. And I've eaten mangoes in my bathroom sink ever since. REALLY!! ❤❤❤

Diane Anthonisen May 1, 2021

Ellyn, Lucky you to have so many nice mangos available! Thanks for sharing your story about your 1st encounter with a mango. For us, I recall being in Maui off the beaten path when we stumbled across a mango tree, full of mangos. We stopped right there and started to eat a few from the ground....with mango juice dripping from our faces and hands. We were in heaven! Nothing like a perfectly ripe fresh mango! Luckily we were not far from a black beach to get cleaned up! Let me know how the recipe works for you.




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