Mango Vinaigrette

Vinagreta de Mango
Nueva cocina has changed the menus of many modern restaurants. Consequently, salads have become more popular, inspiring creative dressings. Spoon the mango dressing over cold, crisp leafy greens or on grilled chicken breasts or fish fillets. Mexican vinegars, often made from pineapple, are light and not very sour. Unseasoned rice vinegar is the substitute I prefer.
Share on Facebook Recept afdrukken

Ingrediënten

Makes about 1 cup

  • ½ cup chopped ripe fresh mango
  • 2 tablespoons fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sugar
  • ⅛ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • Pinch salt
  • 3 tablespoons vegetable oil or olive oil

Instructies

  • Put all of the ingredients in a blender and blend until smooth.
  • Transfer to a bowl.
  • Adjust seasoning.
  • Use within one day.
————————————————————————————————–
Recipe Category Dressing / Fruit
Country Mexican
Translate »