Ingredients
- 1 medium-sized ripe mango, peeled, seeded, and cut into small dice (1 cup)
- 3 medium-sized shallots, minced (¼ cup)
- ¼ cup mango vinegar or champagne vinegar
- 1 tablespoon chopped cilantro (fresh coriander)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 small chile, seeded and minced
- ¾ cup mild vegetable oil, such as peanut
Make it step by step
- Place all the ingredients, except the oil, in a blender or food processor and puree.
- With the motor running, add the oil in a thin stream.
- The vinaigrette can be refrigerated, covered, for up to 1day.
- Bring to room temperature and whisk to re-emulsify before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.