Mango Vinaigrette

Sam Jones/Quinn Brein


1 ripe mango
1/2 cup apple juice
1/2 cup apple cider vinegar
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup olive oil
kosher or sea salt and freshly ground black pepper, to taste



Core mango and chop fruit roughly to produce 1-½ to 2 cups flesh. Add apple juice and vinegars to mango and blend until pureed. With blender on low speed, add oils slowly to emulsify. Season with salt and pepper to taste. Toss with favorite salad greens.



2-1/2 cups

Preparation Time

15 Minutes

Total Time

15 Minutes


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