I make and use Vinaigrette dressings all year round and one that I particularly enjoy preparing during the Mango season, is my Mango Vinaigrette dressing.
If you have discovered Vinaigrette dressings for yourself, you will love my Dijon Mustard Vinaigrette. I have a few more vinaigrette recipes planned in the coming months.
Mango has always been a prime ingredient at Masala Herb and in my home kitchen, and you can look through my Mango Recipe Collection for inspiration.
TL;DR
A vinaigrette is a French light dressing made with vinegar, oil, and basic salt pepper seasoning. In France, it's the most popular dressing for salads and natives use it fairly daily.
Because we use it daily, I came up with flavored vinaigrette recipes. My summer favorite, is the Mango vinaigrette, and it's prepared with fresh mango fruit pieces.
Ingredients
My vinaigrette dressing is sweet, fruity, tangy, and savory at the same time.
- Mango — fresh mangoes. Pick a variety that suits your needs. Most traditional mango varieties have fibers and these can be used to make this vinaigrette because they are taken through the food processor. For the recipe photos and video, I used the Indian Banganapalle Mango variety.
- Black Pepper — If you want to go down the Black Pepper rabbit hole, try different black peppercorn varieties such as the Tellicherry Black Pepper, and the Malabar Black Pepper.
- Salt — Try using different salt types for a change, as in French Fleur de sel or umami mineral rich Himalayan pink salt. You won't believe how quality salt can enhance your food!
- Vinegar — I normally use white wine vinegar or another neutral-flavored vinegar, such as rice vinegar or common distilled white vinegar. My secret: I like to use Coconut Vinegar!
- Oil — Only add neutral-flavored oil types for this vinaigrette recipe. I recommend sunflower oil or canola oil, which are cold-pressed (retain nutrients).
To turn this mango vinaigrette into a spicy, hot dressing, add a fresh red chili pepper (for the color effect) to the mango OR add a few drops of your favorite hot sauce. Tabasco or Cholula are always a good choice.
How to make it?
Step 1
Peel and cut your mango flesh from the mango core (my video below shows how to cut a mango).
Collect the mango fruit pieces in a bowl.
Step 2
Place mango fruit pieces with ground black pepper, salt, vinegar and oil into a tall jar and blend with a hand blender OR place into a food processor and blend smooth.
Step 3
Pour mango vinaigrette into a dressing bottle or any other small bottle and close with a lid or use in your food.
📖 Recipe
Mango Vinaigrette Recipe
Ingredients
- 1 Mango smaller
- ⅛ Teaspoon Black Pepper Ground
- ½ Teaspoon Salt
- ¼ cup Vinegar *see Notes
- ⅓ cup Oil *see Notes
Instructions
Prep Fresh Mango
- Start by preparing and cutting your mango. Cut the mango into three pieces along the length of the core. The center should be the core with some fruit pulp and on each side the fruit flesh.1 Mango
- Take the mango side pieces into your hand and with a pairing knife cut in a grid and push it through so that it looks like a hedgehog. That way, you can easily cut the mango from the peel. For the core piece, cut off the peel and slice the fruit flesh pieces from the seed core.
- Collect all the mango pieces in a bowl. If you want to save time, you may use unsweetened homemade mango pulp.
Assemble Vinaigrette Ingredients
- Place mango fruit pieces with ground black pepper, salt, vinegar, and oil into a tall measuring glass and blend smooth with a hand blender OR place all into a food processor and blend to a smooth dressing.⅛ Teaspoon Black Pepper Ground, ½ Teaspoon Salt, ¼ cup Vinegar, ⅓ cup Oil
- Pour dressing into a salad shaker or small bottle. Store in the fridge until further use.
Notes
Equipment
- 3.5" Paring Knife
- Bowl
- Blender or Food Processor
- Salad shaker or small bottle
Nutrition
Serving
My first use for this mango dressing is as a green lettuce salad dressing.
In theory, you can switch the regular vinaigrette dressing in my French salad recipes with this mango dressing.
But the way I have been using this vinaigrette lately is out of the box!
I love to prepare Indian red lentil daal curries and I serve these lentil curries with rice and sautéed vegetables. To top it off, I drizzle some mango dressing over my meal.
It not only adds color but balanced flavors that enrich my lentil lunch meal. I have been able to maintain a healthy weight that way. I can only recommend the combo!
Storing
I tend to use a salad shaker or a small bottle to store my dressings. Use a bottle or shaker which doesn't take too much space in your fridge.
It's better to prepare this salad dressing with the base ingredient quantity, which isn't too much. I always take a few days to finish it off all by myself.
Theoretically, the dressing is good for at least 7 days in your refrigerator.
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