Sweet & Spicy Mango Salad Dressing Or Glaze (CQ #4 - India)

12
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"Found @ The Cafe site, entered here for play in CQ #4 (India) & authored by Chris Scheuer who said "So delicious, super-easy & the solution to boring salads! And it’s also fabulous drizzled over pan-seared or grilled salmon, shrimp or chicken too!" For our use here @ home, I often use it as a glaze for several oven-baked seafood varieties. I season fish fillets w/Old Bay plus a generous sprinkle of dry dill, apply this mixture w/my pastry brush to the raw fish prior to baking & then finish the fish w/another brushed on coat of it before serving. Try it - You'll like it! ENJOY!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (33.3 g)
  • Calories 76.7
  • Total Fat - 6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 97.7 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5.2 g
  • Protein - 0.3 g
  • Calcium - 8.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0 mg

Step 1

Combine mango, lime juice, orange juice, honey, cumin, garlic & salt in a blender. Puree on med-speed until smooth. Transfer to a med-sized jar (May use your hand-held stick blender).

Step 2

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously w/a fork or small whisk.

Step 3

Add finely chopped chili pepper, cilantro & black pepper. Taste & add a bit more salt, if needed.

Step 4

Store in refrigerator for up to 1 wk. Shake well before using.

Step 5

YIELD = 12 fluid ounces = 12 1-ounce servings

Tips & Variations


  • Standard kitchen blender or Hand-Held Stick Blender

Related

Daily Inspiration

This dressing/glaze/marinade is absolutely delicious and the more you taste it, the more you like it. Not sure whether I will marinate chicken breasts in it, serve it over a salad or as a glaze, but it will be used and I'm sure it will be used over and over. It truly is delicious and it's going into my Best of 2018 file.

(18 Mar 2018)