Mango Tarragon Vinaigrette with Pickled Green Peppercorns

Ingredients

• 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
  

Directions

1. 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.