Mango Vinaigrette for Salads and Meat Recipe Video
Ingredients
| Mango | 1 Medium | |
| Dijon mustard | 1 Teaspoon (to taste) | |
| Coconut palm sugar | 1 Teaspoon (to taste) | |
| Garlic clove | 1 Medium | |
| Cracked black pepper | 1⁄2 Teaspoon (to taste) | |
| Kosher salt | 1 Teaspoon (to taste) | |
| Olive oil | 2 Teaspoon | |
| Cilantro | 1⁄4 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 325 Calories from Fat 115
% Daily Value*
Total Fat 13 g20%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 1936.7 mg80.7%
Total Carbohydrates 56 g18.8%
Dietary Fiber 6 g23.9%
Sugars 46.9 g
Protein 2 g4.4%
Vitamin A 52.6% Vitamin C 135.2%
Calcium 5.5% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
1. Place the mango horizontally along its pit and slice on either sides.
2. Remove the skin off the meat.
MAKING
3. Cut each portion into half and add the chunks into a jar.
4. Add Dijon mustard, minced green onions, rice wine vinegar, coconut palm-sugar and a garlic clove(the end cut off and smashed)
5. Season with little black pepper and add a little kosher salt.
6. Using an immersion blender, break down the ingredients in the jar.
7. Add some cilantro and drizzle some pure olive oil.
SERVING
8. Use it for cold salad or grilled halibut.
Editors Review
Mangoes are great in any form for their unique flavor and texture. Check out this simple and quick recipe to make a vinaigrette using mango and a few seasonings. Ideal for cold salads or grilled meats.
Chef
