Mango Tarragon Vinaigrette With Pickled Green Peppercorns

Name: Mango Tarragon Vinaigrette With Pickled Green Peppercorns
Ingredients: 1 Ripe alphonzo or champagne mango; 1/4 cup Balsamic vinegar; 1/4 cup Extra virgin olive oil; 1 tablespoon Coarsely chopped Thai green peppercorns (preserved in brine); 1 teaspoon Finely chopped fresh tarragon leaves; 1/4 cup Water; Salt to taste

7 ingredients

1 steps

Ingredients

1 Ripe alphonzo or champagne mango
1/4 cup Balsamic vinegar
1/4 cup Extra virgin olive oil
1 tablespoon Coarsely chopped Thai green peppercorns (preserved in brine)
1 teaspoon Finely chopped fresh tarragon leaves
1/4 cup Water
Salt to taste

Directions

1

Remove the flesh from the mango. Put the mango pieces, vinegar, olive oil, water and salt in a food processor and puree. Transfer the puree to a bowl. Coarsely chop the peppercorns. Mix in the chopped tarragon and peppercorns. Chill for an hour or longer for the flavors to come together. May add 1/2 teaspoon of sugar if desired.