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Author Notes: A creamy vinaigrette that gets its sweetness from ripe mangoes, its aroma from tarragon, and delivers flavor bombs from Thai pickled green peppercorns. Serve it over your favorite salad greens. - cookingProf
Makes about 1 cup of dressing
- 1 Ripe alphonzo or champagne mango
- 1/4 cup Balsamic vinegar
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Coarsely chopped Thai green peppercorns (preserved in brine)
- 1 teaspoon Finely chopped fresh tarragon leaves
- 1/4 cup Water
- Salt to taste
- Remove the flesh from the mango. Put the mango pieces, vinegar, olive oil, water and salt in a food processor and puree. Transfer the puree to a bowl. Coarsely chop the peppercorns. Mix in the chopped tarragon and peppercorns. Chill for an hour or longer for the flavors to come together. May add 1/2 teaspoon of sugar if desired.
- This recipe was entered in the contest for Your Best Mangoes