Yield:
2-1/2 cupsIngredients
1 ripe mango
1/2 cup apple juice
1/2 cup cider vinegar
1/4 rice vinegar
1/2 canola oil
1/4 cup olive oil
Kosher or sea salt and freshly ground black pepper
Instructions
Core mango and chop fruit roughly to produce 1-1/2 to 2 cups flesh. Add apple juice and vinegars to mango and blend until puréed. With blender on low speed, add oils slowly to emulsify. Season with salt and pepper to taste. Toss with favorite salad greens.
