When you use a ripe mango, this dressing is sweet just on it’s own, and is naturally creamy as well – a win-win. It also pairs well with bitter salad greens due to the slight sweetness – enjoy!
by Sarah Maughan
1 whole mango, very ripe and soft
1 lime, use 1/2 zest and juice from the whole lime
1 – 2 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp thyme
Sea salt and pepper to taste
Cayenne pepper, optional, for a bit of a kick
Water, if needed to thin it out
Honey – optional, but not needed if the mango is extremely ripe
Blend all ingredients in a food processor, magic bullet or blender until very smooth. This dressing will be thick and get thicker over time so I found that adding a bit of water to it helped in the following days for a bit more pouring ability. Store for 1 week in the fridge and shake before each use.