← Back to Search Results
Mango Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This vinaigrette is also wonderful on fish and shellfish.

Yield: Makes 1 cup

Ingredients

  • 1 cup ripe mango, cut into medium pieces
  • 2 ounces (ΒΌ 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

Directions

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.

Notes

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%)
20mg
1mg
0g
2g
0g
2g
0mg (0%)
19mg (1%)
0g (1%)
2g (3%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?