Mango-Tangerine Dressing
If store-bought salad dressings don’t have the flavor and texture you crave, why not consider making your own? With a few basic ingredients plus tropical and citrusy “zing” from fresh mangoes and tangerines, you can add pop to your everyday salads in just minutes.
Yield: about 1 1/4 cups
Yield: about 1 1/4 cups
Ingredients
- 1 ripe medium ripe mango
- 2 teaspoons honey optional
- 1/4 cup almond oil or extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- Juice from 1/2 large tangerine or or 2 tablespoons orange juice-fresh-squeezed if possible
Instructions
- Using a sharp knife, peel mango;cut away mango flesh from the stone. Cut mango into chunks.
- In a mini food processor or blender, process all ingredients until thick and “creamy.”
Notes
Make Ahead and Storage Tips: dressing may be made up to 3 days ahead. Cover and refrigerate until serving time. Whisk again before serving.
Look for mangoes that are firm, yet have a little “give” when pressed with your finger. If very green and hard when purchased, wait a few days before making the dressing.
If you can, try using almond oil as it lends a sweeter essence to this fruity vinaigrette. Almond oil can be found in some supermarkets as well as natural food stores such as Whole Foods.