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.