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
Continue After Advertisement
Ingredients
-
1
ripe mango
-
1 tablespoon
rice vinegar
-
1 teaspoon
dijon mustard
-
1 tablespoon
agave syrup
-
1/2
small lime
-
1/3 cup
fruity olive oil
-
1
small bunch chives, finely chopped
Directions
-
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.
-
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.
-
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.
See what other Food52ers are saying.