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Mango Vinaigrette Recipe-14280

Photo by: Joseph De Leo
Comments: 0


This vinaigrette is also wonderful on fish and shellfish.

Yield: Makes 1 cup


  • 1 cup ripe mango, cut into medium pieces
  • 2 ounces (¼ cup) rice wine vinegar
  • 1 ounce (2 tablespoons) pure olive oil
  • 1 ounce (2 tablespoons) freshly squeezed orange juice
  • 1 pinch togarashi (see note ; cayenne pepper can be substituted)
  • 1 pinch salt
  • 1 pinch sugar
  • 2 to 3 ounces (4 to 6 tablespoons) water, if needed


Place all of the ingredients except the water in a blender and puree on high speed until smooth. If the puree seems too thick, thin it with a few drops of water and puree to incorporate. Keep adding water (a few drops at a time) until the puree has a sauce like consistency.

Adjust the seasoning if needed. It should be both sweet and slightly tart. Reserve and serve at room temperature.


Mango Vinaigrette will keep for up to a week in your fridge.

Papaya or guava can be substituted for the mango.

Togarashi: I love the flavor of a condiment called togarashi. I first discovered it in a Japanese restaurant, where it added a spicy, interesting note to a soup called yosenabe. Togarashi is made from Thai chiles, orange zest, white and black esame seeds, fennel seeds, and hemp (yes, hemp, and no, nobody ever got stoned from using togarashi on their food). You can find it in Asian markets, where it often goes by the name schichimi togarashi.

© 2005 Michael Schlow

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

23kcal (1%)
2mg (0%)
4mg (6%)
4mcg RAE (0%)
0mg (0%)
19mg (1%)
0g (1%)
2g (3%)
0mg (0%)

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