Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium-sized ripe mango, peeled, seeded, and cut into small dice (1 cup)
- 3 medium-sized shallots, minced (¼ cup)
- ¼ cup mango vinegar or champagne vinegar
- 1 tablespoon chopped cilantro (fresh coriander)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 small chile, seeded and minced
- ¾ cup mild vegetable oil, such as peanut
Directions
Place all the ingredients, except the oil, in a blender or food processor and puree.
With the motor running, add the oil in a thin stream.
The vinaigrette can be refrigerated, covered, for up to 1day.
Bring to room temperature and whisk to re-emulsify before serving.
Category:Cathy's Recipes
Category:Vinaigrette Recipes
Category:Mango Recipes
Category:Shallot Recipes
Category:Champagne vinegar Recipes
Category:Fresh chile pepper Recipes