Champagne® Mango Citrus Vinaigrette

Ingredients:

  • 1 orange (juice and zest)
  • 2 Champagne® mangos, peeled and seeded
  • ¼ cup red wine vinegar
  • 1 tsp honey
  • 1 tsp soy sauce
  • ¼ tsp Dijon mustard
  • ½ cup canola oil
  • Salt and pepper to taste

Instructions:

In a blender, puree all ingredients except the oil on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Add salt and pepper to taste.

A great complement to your favorite salad. This is especially delicious with Chef Noah’s Cuban Mojo Chicken with Champagne® Mango Citrus Vinaigrette recipe.

Recipe provided for the Champange® mango by Chef Noah Aguilar, Executive Chef of Nob Hill Restaurant in Tubac, Arizona. Chef Noah is also Director of the Tubac Culinary School , where he provides fine culinary instruction to young children and adults alike. He is a graduate of the New England Culinary Institute. Noah has traveled and worked as a chef in many places, including Thailand. His work has been featured in Tucson Home and Southern Living Magazine. Chef Noah is considered one of Southern Arizona’s most promising culinary artists. He currently resides in Sahuarita, Arizona with his wife, Emma.

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