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Mango Vinaigrette

(I'm recycling this recipe. Purchasing the most amazing mangoes this summer, I've been making vinaigrette every chance I get. This is a reminder to try this recipe!)

I just read that mangoes are the most eaten fruit in the world. I believe it. Rediscovering their tropical flavor this spring, I'm eating more as a good choice of fiber. This mango dressing is a refreshing summer topper for salads. Sweetened rice wine vinegar adds a tang. Simply toss the ingredients into a food processor and whiz. Simple. Done. Can't get this flavor in a bottle.

Kosher Status: Parve
Number of servings: 6 - 8
Main Ingredient(s):
Preparation Time: 00:10
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 1 cup chunked mango (about 1 large ripe mango, peeled and cubed)
  • *1/4 cup canola oil (for Passover, use acceptable oil)
  • *1/2 cup sweetened rice vinegar (for Passover, use 1/2 cup white vinegar and 1 tablespoon sugar)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Mixed greens and vegetables as desired for salad.


Combine all the ingredients in a food processor and blend until smooth. Adjust seasoning as necessary!

And, that is how you make Kosher Mango Dressing!

Rate this Recipe:


Chami: anything with mango can't be bad. gonna try it right now.
Chami: mangoes are out of season....but this recipe works amazingly well with canned peach halves as well. whir most of the large can in a blender and reserve a few and slice for the salad, which included baby greens, the peaches, strawberries, craisins, red onion, almond slivers. great stuff, thanks!
Leah: Hi Chami! Sounds great - peach dressing. I'll have to try it. Around here, we can get frozen mango chunks at Trader Joe's. They work great, too. Hope you had a good yontif.

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Mango Vinaigrette

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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