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Information

Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes 1 cup
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Notes

This vinaigrette is also wonderful on fish and shellfish.

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.

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Nutritional Information

Nutrients per serving

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%)