Author Notes
We are having tamales for dinner and I wanted a sweet, but depthy dressing for a salad of lettuce, radishes and creamy avocado and thought mango was the perfect base. Because mangoes can vary so much in sweetness I recommend starting with just a bit of the agave. I used a small champagne mango so you might want to adjust for size as well. —savorthis
Ingredients
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1
ripe mango
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1 tablespoon
rice vinegar
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1 teaspoon
dijon mustard
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1 tablespoon
agave syrup
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1/2
small lime
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1/3 cup
fruity olive oil
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1
small bunch chives, finely chopped
Directions
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Peel the mango and remove as much of the fruit as you can (I usually give the pit to my daughter to slurp on while I am cooking). Put it and everything except the olive oil and chives into a blender and blend until smooth. Taste the mango first for sweetness and add a little agave at a time so as not to get too sweet.
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With the motor running, add the oil in a slow stream until it is nicely emulsified. Fold in chives and season to taste with salt and pepper.
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This dressing is great on a salad of butter lettuce with avocado and green onion. Top it with grilled shrimp for a whole, fabulous meal.
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