Mango Vinaigrette

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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