Fresh Idea – Mango Dressing
The calendar may indicate that we’re, more or less, midway through October, approximately one month since the start of Fall, and yes, temperatures in the single digits are beginning to occur with increasing frequency. But, that’s no reason to let summer go just yet. I may not be able to sit out on the patio very often anymore, but I can give the food I cook a wonderful hit of fresh, summer flavours.
Mangoes that grow in California and Mexico are available spring to summer. Those imported from anywhere can be found in winter. Most grocery stores carry some stock almost year-round. If that fails, frozen mangoes are just as good. Look for fruit that’s heavy for its size and that gives a bit on contact.
This dressing is low in fat, if you’re at all concerned about such a thing. It tastes much better than store-bought mango dressings, which tend, at least to me, to be lacking that fresh, vibrant mango taste. Another advantage to making your own mango dressing is that you can truly make it your own signature recipe by adding or subtracting any ingredient you choose.
You can add a few drops of oil (perhaps almond) to this dressing, but it’s not really necessary. Puréed mango has a lovely consistency that clings to salad greens, seafood or even whole wheat pasta. If you find that the mangoes you’ve purchased aren’t at their sweetest, you can increase the amount of mango and reduce the amount of cider vinegar and orange juice.
Fresh Mango Dressing
Makes 2 cups
2 cups ripe mango chunks
1/3 cup lime juice
1/4 cup orange juice
1/4 cup cider vinegar
1 Tbsp fresh ginger, minced
1 tsp orange rind, grated
1/4 tsp salt
Purée mango. Combine all ingredients. Use immediately or chill for up to one week.