My mango dressing is bright and spicy!
It is delightful not only over greens, but also with fish or chicken, grilled or poached. The pungent curry is a wonderful foil for the fruity and tart mango.
Use only as much mango dressing as will lightly coat your greens, and include with your greens some diced fresh fruit such as apple, pear or grapefruit, diced dried fruit and toasted nuts or seeds: Short and sweet selection, please!
- 1 ripe mango, peeled and cut in chunks (if all you find is frozen mango chunks, that will be perfect too: Use 1 cup)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons mustard oil (settle for Dijon-style mustard)
- 1∕3 cup orange juice
- 1∕3 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon curry, or a little more to taste
- Salt and pepper to taste
Place the mango chunks in the food processor. With the motor running, add the oils in a slow stream, then the juices and spices. Makes about 2 cups. Use on your favorite greens, and include a firm-ripe fruit and some seeds or nuts.
Here's one salad selection I like to use with this mango dressing: Baby spinach, radishes, avocados, diced pears, sliced fennel, toasted nuts, and when I have it on hand, I use diced cooked chicken or fish, and call my mixed greens with mango dressing a main course.