Mango Lime Dressing
This sweet and tangy mango lime dressing is thick and creamy and perfect on salads or used as a marinade for meats, fish and vegetables!
Servings: 1 .5 cups
Ingredients
- 1 ripe mango look for the Ataulfo variety
- 1 tablespoon dijon mustard
- 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
Instructions
- 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!
Notes
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.