I love this Mango Vinaigrette! This is a perfect savory and sweet combination.
“The Dominican Republic has it all” It is a phrase that was on the billboards both in the country and abroad. We have Beautiful landscapes, beautiful beaches, but above all lovely people, who like to work and help those who need it. A country can have all the characteristics of a “paradise,” but if people are not pleasant, we will not get an enjoyable experience. For my luck, I am here for my summer vacation.
Sharing is caring
I had forgotten what it is like for a neighbor to give you a mango, guava or any fruit they have on their patio. And to be honest, I had forgotten that people share what they have and that fills them with joy. It is because of the amenity of the people and of some awesome neighbors that this recipe is born. My neighbors gave me mangoes, what a treat! I decided to turn those mangoes into a vinaigrette.
The 3:1 Ratio
To make a vinaigrette we need the rule of 3: 1, that is, three parts of oil for one of vinegar or any other acid element. I remember the first time I had to make a vinaigrette while I was in school; I was shocked because I told the chef: Oh my God! It tastes a lot like vinegar, and he said: That’s why it’s called vinaigrette! Hahaha, I laugh now, but I was a bit confused when I made it. I wanted everything to be perfect while I was in culinary school.
Some people say it is difficult to balance a vinaigrette, and this means you want to taste the acidity of the vinegar and the richness of the oil. Making vinaigrette is very simple. Everything is about balance and creativity.
I hope that everyone who makes this Mango Vinaigrette it is delighted with the flavor. You could also use this vinaigrette as a sauce for grilled or roasted meat. I tried it with roasted pork, and it was terrific.
You can also check this delightful Spring Mix Salad Recipe
Delicious Mango Vinaigrette. You could also serve this a perfect sauce for roasted Pork or Chicken.
- 2 ripe Mangoes
- 3 ounce Olive Oil
- 1 ounce White Vinegar
- 1 ounce Lime juice (save the zest)
- 1 tablespoon Sugar
- Kosher Salt
- Freshly Ground Pepper
- Step 1 Blend Mango in a food processor or blender, add a bit of water if its too thick. Pass through a sieve. Reserve.
- Step 2 Add Mango puree, White Vinegar, Lime juice, Olive Oil, sugar and Lemon zest, in a large bowl, whisk until well combined.
- Step 3 Season with salt and pepper.
- Step 4 Note: If the mango puree is too thick, add some water.