Mango Vinaigrette

Name: Mango Vinaigrette
Ingredients: 1 cup ripe mango, cut into medium pieces; 2 ounces ( 1/4 cup) rice wine vinegar; 1 ounce (2 tablespoons) pure olive oil; 1 ounce (2 tablespoons) freshly squeezed orange juice; 1 pinch togarashi (see note ; cayenne pepper can be substituted); 1 pinch salt; 1 pinch sugar; 2 to 3 ounces (4 to 6 tablespoons) water, if needed

8 ingredients

6 steps

Ingredients

1 cup ripe mango, cut into medium pieces
2 ounces ( 1/4 cup) rice wine vinegar
1 ounce (2 tablespoons) pure olive oil
1 ounce (2 tablespoons) freshly squeezed orange juice
1 pinch togarashi (see note ; cayenne pepper can be substituted)
1 pinch salt
1 pinch sugar
2 to 3 ounces (4 to 6 tablespoons) water, if needed

Directions

1

Place all of the ingredients except the water in a blender and puree on high speed until smooth.
2

If the puree seems too thick, thin it with a few drops of water and puree to incorporate.
3

Keep adding water (a few drops at a time) until the puree has a sauce like consistency.
4

Adjust the seasoning if needed.
5

It should be both sweet and slightly tart.
6

Reserve and serve at room temperature.