Mango, mint and cilantro (fresh coriander) dressing is now my new favourite salad dressing for this summer. It may not look like it at first glance, but it is basically a vinaigrette, which mango, mint, cilantro and curry powder as the additions. As it has such complex flavours, the salad leaves should be something like arugula (rocket) or watercress because of their ‘peppery-ness’ to be able stand up to it. The consistency of the dressing is thick and creamy, not unlike mayonnaise and could be a perfect replacement for anyone watching their weight or doesn’t like mayo.
This dressing would also go well with fish, pork or just salad.
Mango, Mint and Cilantro Dressing
- 1 ripe mango, peeled and pitted
- 1 handful of cilantro (fresh coriander)
- 2 tbsp of olive oil
- Juice from half a lime
- 1 handful of fresh mint leaves
- 2 tbsp of mild curry powder
- Salt and freshly ground black pepper
Add all of the ingredients to a food processor or blender and fizz until smooth and creamy.
I served the mango, mint and cilantro dressing with grilled chicken that I had marinated in a basic vinaigrette overnight, and placed it on a bed of arugula (rocket), baby spinach and slices of avocado.
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