Published by University Press of Florida


Editor's Note: This easy recipe for Mango-Dijonnaise will quickly become one of your favorite go-to recipes. Versatile and full of flavor, this recipe for Mango-Dijonnaise can be used as a condiment on your favorite sandwich. It will also be the perfect addition to any salad, including this recipe for Farfalle Salad with Shaved Fennel, Fresh Peas, Quartered Artichokes, and Mango-Dijonnaise, which is also by the recipe's author. This six-ingredient recipe can be whipped up and ready to serve within minutes. If this is your first time making mayonnaise, then you'll be pleasantly surprised by how easy it is to make this recipe!

What a handy mayo this is! It livens up everything from tuna to pasta salad. Once you taste this, you’ll never want to depend on plain old mayonnaise again — so I apologize in advance.

Makes1 1/2 cups



Total TimeUnder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

EquipmentFood Processor

Taste and TextureFruity, Sweet, Tangy

Type of DishCondiments, Sauces


  • 1 egg yolk
  • Juice of 1 lime
  • Juice or purée of ¼ cup very ripe or frozen and defrosted mango
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 cup canola oil


  1. In a food processor, combine the egg yolk, lime juice, mango purée/juice, Dijon mustard, and salt and pepper. 

  2. While the food processor is running, add the oil in a thin, steady stream. You can also do this by hand with a bowl and whisk.

A Different Cultivar

Add minced capers to the purée for some tang, Kalamata olives for pungency, or shiitake mushrooms for earthiness. The recipe can easily be doubled or flavorings adjusted for vividness.


If Mango-Dijonnaise is too thick, add a tablespoon of water; if too thin, add another egg yolk. Mango-Dijonnaise will keep in the refrigerator for about 4 to 5 days.


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