curried mango dressing
It’s mango season again! My grandfather’s tree is laden with ripe fruit and Emily brought home two bags full when she visited another relative recently. We are up to our eyeballs in mangoes.
The sheer volume can be daunting. I imagine this is the same conundrum that many backyard gardeners face when the tomatoes, zucchini and squash are ready! If it sounds like I’m complaining, I’m not. I love it!
It comes together in about the same time as it takes to make a vinaigrette – 5 minutes. In fact, this is a vinaigrette of sorts. It’s got the same ingredients — the acid (lime juice), oil (extra-virgin), garlic and dijon. But fresh mango makes this vinaigrette creamy and lush.
Adding curry powder takes it to a whole new level. I’ve only shown it here as a dressing, but this would be incredible over grilled chicken, pork or shrimp.
In fact, I shared a container with my next door neighbor, Francoise, asking for her opinion. 5 minutes later, she texted me a picture of her lunch — leftover chicken and vegetables, with this dressing on the side and the simple exclamation, “Amazing!”
Use it as a dipping sauce on your next crudite platter.
And it’s especially tasty on salads. You’ll want this dressing on hand all summer long!
- 2 mangoes, peeled and pitted
- 3 cloves garlic
- 3 tablespoons lime juice
- 1 tablespoon dijon mustard
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons curry powder (I used 1 teaspoon sweet curry and 1/2 teaspoon hot curry)
- 1/4 teaspoon kosher salt
- Vitamix or other high powered blender
- Add the garlic and mango into the blender. Puree until garlic and mango are smooth. Add the lime juice, dijon mustard, olive oil and curry powder. Blend until smooth. Season with salt.
- Serve over grilled chicken or pork. Drizzle over roasted asparagus or green beans. Dress a salad.