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Mango Vinaigrette

Rachele (Pebbles and Toast)
This oil free naturally sweet and tangy salad dressing pours smooth and evenly on your favorite salad!
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Prep Time 10 minutes
Course Salad, Sauces and Dips
Cuisine American, Vegan
Servings 2 cups

Equipment

  • blender

Ingredients
  

  • 1 cup mango diced
  • ¾ cup water
  • 3 Tbsp maple syrup
  • 2 Tbsp vinegar*
  • 1 Tbsp tahini
  • 1 Tbsp dijon mustard
  • 1 Tbsp poppy seeds

Instructions
 

  • Add all of the ingredients - except the poppy seeds - to a blender and blend until smooth and pourable. You may need to add a little more water to get it to the right consistency.
  • Add the poppy seeds and stir to combine.
  • Adjust seasonings to your taste preference.
  • Pour into a salad jar or mason jar.

Notes

* I used raspberry wine vinegar because I have it in my pantry and it paired well with this salad dressing. But I’ve made it with apple cider vinegar and lime juice as well. You can use any vinegar, lemon, or lime. Add another tablespoon if you prefer more tang.
Keyword dressing, gluten-free, mango, oil-free, plant-based, salad, salad dressing, sauce, vegan, vinaigrette, vinegar