5 Ingredients or Fewer

Mango Tarragon Vinaigrette with Pickled GreenĀ Peppercorns

May  8, 2012
2 Ratings
  • Makes about 1 cup of dressing
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.


Recipe by: cookingProf

I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking. My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.

0 Reviews