It’s been a long cold winter in these parts. I think we can all agree on that, right?!
Spring is slowly awakening here and we’ve been busy in the garden this week. The bees are buzzing when the days are warm and sunny. The garden is full of birdsong from sun up to sun down. We’ve started cleaning up the garden beds and sowed carrots and beets from seed this week. I just love this time of year. The shedding of cold winter and the renewal of green in our natural surroundings lightens our step and beckons us outside to play and work. Happy spring friends! It finally feels like she has arrived!
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Mango Lime Dressing/Marinade
Yield ~1 & 1/2 cups
I am so happy to see the arrival of Ataulfo mangoes at the local markets. I know Jamaica (and I assume many other parts of the world) is coming into its full-blown mango season and for now I can only taste those beautiful heirloom varieties in my dreams. Ataulfo mangoes are much more flavorful than the super market staple variety you find there year round, and I highly suggest using them in this recipe if you can find them. This bright tangy dressing over a big fresh salad is just thing to bid farewell to winter and say hello to spring.
- 1 ripe mango (look for the Ataulfo variety)
- 1 tablespoon mustard (I used Fare Isle's Country Style Mustard, otherwise use dijon)
- 1 tablespoon maple syrup (can substitute with raw honey)
- zest and juice from 1 large lime (or 2 small or not so juicy ones)
- juice from 1/2 of a lemon
- 1 teaspoon vinegar (red/white wine, champagne or apple cider all work well)
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher sea salt (optional)
- 1/4 teaspoon cracked black pepper
- 1 small clove of garlic
- small handful of fresh cilantro leaves (or parsley leaves) or 1 tablespoon of dried herbs
- Peel skin and remove flesh from the seed of the mango with a knife and add mango flesh to blender. Add the rest of ingredients to the blender except for the olive oil. Turn blender to high speed and slowly pour in olive oil until mixture is smooth, creamy and emulsified.
- Taste dressing. If it's too tangy for your taste, add more olive oil to it 1 tablespoon at a time in the same manner as above. Adjust seasonings to your taste if needed as well.
- Pour dressing into a pint-sized jar, seal jar with a lid, and keep refrigerated until ready to use. Enjoy!
Excellent as a dressing for green salads as well as grain or pasta based salads. This dressing can also be used as a marinade for grilled veggies, tofu, or even meats/poultry or fish if you so desire. It's thick and creamy enough to spread on sandwiches and wraps too. Use it wherever you want really-it's so good!
Salad combo shown here is green leaf lettuce, baby arugula, cilantro leaves, tomatoes, crumbled tofu and hemp seeds.
Dressing should keep refrigerated for up to 1 week.
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