Mango Tarragon Vinaigrette with Pickled Green Peppercorns

By • May 8, 2012 • 0 Comments

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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

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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
  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.

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