Mango Vinaigrette (Edit recipe)

Since creating it, I have been obsessed with this vinaigrette and have been eating it on everything. From chicken bites, to salad, to dipping sweet potato fries- it’s delicious on everything. The key ingredient is ataulfo mangos, which are in season right now. They are also called champagne mangos or small yellow mangos. They have a very sweet flesh with a flavor profile that differs from a regular mango. You must use this mango for the vinaigrette, or it won’t turn out the same. You will be in love once you try this recipe, just like me.

7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	42 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	291 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

0.75 cup Avocado Oil
2 Tbsp Champagne Vinegar
1 whole Champagne Mango
1 Tbsp Lime Juice
0.5 tsp Sea Salt
1 Tbsp Cilantro, roughly chopped
1 Tbsp Honey

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey.
Blend everything until it’s creamy and fully emulsified.
Serve immediately or keep in an air-tight jar in the refrigerator for up to a week.