Fresh Mango Vinaigrette comes together quickly and brightens up any dish from salad greens to grilled chicken or fish. Its luscious combination of sweet and tart will make mouths water. Store it in the refrigerator for up to a week.
Ingredients
1 ripe mango
1/2 cup apple juice
1/2 cup apple cider vinegar
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup olive oil
kosher or sea salt and freshly ground black pepper, to taste
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 pureed. With blender on low speed, add oils slowly to emulsify. Season with salt and pepper to taste. Toss with favorite salad greens.
