Mango Vinaigrette


  • 2 cups mango nectar
  • Juice of 3 lemons
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • Freshly ground black pepper

Makes about 2 cups


In a small saucepan heat the mango nectar over medium heat for about 10 minutes, until the liquid is reduced by about half.

Remove the reduced nectar from the heat and place it in a small bowl. Stir in the lemon juice and salt.

Mix well and slowly add the oil, mixing until it is emulsified. Season with pepper and more lemon if needed.