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Mango Salad Dressing

Tina Wasserman
mango salad dressing
Photo: Deborah Rood Goldman
Photo: Deborah Rood Goldman

Indians are very fond of mangoes, which are in season only from March to May. They are so beloved that they preserve many of their mangoes in chutneys and pickles to enjoy long after the season is over. Here is a delicious dressing to use over any salad.

1/2 cup finely chopped mangoes
1/4 cup rice wine vinegar
3 tablespoons oil
2 tablespoons honey
1 teaspoon chopped mint
1 teaspoon chives

Yield: 1 cup dressing

  1. Combine all ingredients in a screw-top jar and shake until combined.
  2. Serve with mixed greens tossed with some nuts or dried fruit bits, like cherries or cranberries.
Tina's Tidbits: 

  • Rice wine vinegar is not as tangy as other vinegars and makes a perfect base for a fruit-flavored dressing.
  • If you would like a smooth, slightly thick dressing, place the mangoes, vinegar, and honey in a food processor work bowl and pulse on and off 5 times or until the fruit is pureed. Slowly pour in the oil while the machine is running until an emulsion is formed. Add the mint and chives and pulse on and off 8 times, just until the herbs are chopped but not pureed.