Mango Vinaigrette
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Credit: Thomas Martinez, Executive Chef, Mission Beach Café, San Francisco
The National Culinary Review, May 2010
From the Chef
“Courtesy of California Avocado Commission”
Ingredients
4¼ oz. mango, small dice
1 T. olive oil
1 T. sugar
6 oz. white balsamic vinaigrette
Salt, to taste
Instructions
Method: Put mango, olive oil and sugar in blender. Blend on low speed for 30 seconds; slowly pour in ¾ cup white balsamic vinaigrette. Continue to blend until smooth. Season with salt.
Yield
1 cup
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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