Mango Raspberry Vinaigrette | The Little Shop of Olive Oils

Mango Raspberry Vinaigrette

Tracey Wilkinson

Ingredients:

  •  1/2 cup fresh raspberries
  • 1 mango (peeled, pitted, and diced)
  • 1/2 tablespoon sugar
  • 1/3 cup Cascadian Wild Raspberry Balsamic
  • 2 tablespoons  Extra Virgin Olive Oil
  • 1/2 tablespoon  Medway or Franklin Local honey
  • 1/4 teaspoon Himalayan salt

Directions:

  1. Place 1/2 cup fresh raspberries and 1 diced mango in a bowl. Sprinkle with 1/2 tablespoon sugar and set aside.
  2. In a blender or food processor, place 1/3 cup balsamic vinegar, 1/2 tablespoon honey, and 1/4 teaspoon salt. Pulse to combine.
  3. Slowly add in 2 tablespoons of olive oil until the mixture is combined.
  4. Add the fruit to the blender or food processor and pulse to combine well. Using a good blender or a food processor will take care of the raspberry seeds, but you can strain it through a fine mesh strainer if needed.
  5. Cover and chill until ready to use. Enjoy!

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