Mango Vinaigrette Recipes

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KALE SALAD WITH MANGO VINAIGRETTE



Kale Salad with Mango Vinaigrette image

Provided by Guy Fieri

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 ripe mango, finely diced
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
1 tablespoon agave nectar
Salt and pepper
Salt and pepper
1/4 cup olive oil
1 bunch dinosaur kale, stems removed, leaves shredded

Steps:

  • Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.

MIXED GREENS WITH MANGO VINAIGRETTE



Mixed Greens with Mango Vinaigrette image

This sweet and spicy salad makes the perfect weeknight appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 ripe mango
1/2 cup freshly squeezed lemon juice, 2 lemons
3 tablespoons olive oil
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
4 ounces Boston lettuce, 1 small head
4 ounces frisee
1 Kirby cucumber, thinly sliced into rounds

Steps:

  • Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
  • Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

MANGO VINAIGRETTE



Mango Vinaigrette image

From Coastal Living. I would serve this on a spinach and/or seafood salad. They pair it with scallops. Yum!

Provided by dicentra

Categories     Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup diced mango
1/4 cup fresh orange juice
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon light brown sugar
salt
fresh ground black pepper

Steps:

  • Process first 5 ingredients in a blender or food processor until smooth.
  • Stir in salt and pepper to taste.

Nutrition Facts : Calories 124.4, Fat 0.5, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 31.4, Fiber 1.9, Sugar 27.8, Protein 1.3

MANGO VINAIGRETTE



Mango Vinaigrette image

Although I say lobster ... this can be great over any grilled fish, shrimp or even scallops. Grilled fish, chicken or pork. And don't forget salad. This is such an versatile dressing/sauce and so good.

Provided by SarasotaCook

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 mango, peeled and diced
1 orange, juice and zest of
2 limes, juice and zest of
1/4 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon sugar
1 pinch red pepper flakes
salt and pepper

Steps:

  • This is so simple. Add all to the blender and puree. Nothing more. Chill and serve. What more can I say. It is just a perfect sauce or dressing.

Nutrition Facts : Calories 127.6, Fat 9.3, SaturatedFat 1.2, Sodium 2, Carbohydrate 11.9, Fiber 1.9, Sugar 6.1, Protein 0.6

MANGO VINAIGRETTE



Mango Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup mango puree
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh, cilantro
2 tablespoons finely chopped jalapeno

Steps:

  • Stir together mango, lime juice, cilantro, and jalapeno.

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE



Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

  • Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
  • In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
  • PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE



Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

  • In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
  • Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
  • Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

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