Vinagreta de MangoNueva cocina has changed the menus of many modern restaurants. Consequently, salads have become more popular, inspiring creative dressings. Spoon the mango dressing over cold, crisp leafy greens or on grilled chicken breasts or fish fillets. Mexican vinegars, often made from pineapple, are light and not very sour. Unseasoned rice vinegar is the substitute I prefer.
Mango Vinaigrette
Vinagreta de MangoNueva cocina has changed the menus of many modern restaurants. Consequently, salads have become more popular, inspiring creative dressings. Spoon the mango dressing over cold, crisp leafy greens or on grilled chicken breasts or fish fillets. Mexican vinegars, often made from pineapple, are light and not very sour. Unseasoned rice vinegar is the substitute I prefer.
Ingredients
Makes about 1 cup
- ½ cup chopped ripe fresh mango
- 2 tablespoons fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sugar
- ⅛ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- Pinch salt
- 3 tablespoons vegetable oil or olive oil
Instructions
- Put all of the ingredients in a blender and blend until smooth.
- Transfer to a bowl.
- Adjust seasoning.
- Use within one day.