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A Cowboy in the Kitchen: Recipes from Reata and Texas West of the
Pecos
By Grady Spears and Robb Walsh
Ten Speed Press
Mango Vinaigrette
Yield: 4 cups
Make extra and keep a bottle in the fridge!
1/2 cup cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
1-1/2 teaspoons honey
1 teaspoon freshly squeezed lime juice
1 cup peeled, ripe mango pieces
plus 1/4 cup peeled, finely diced ripe mango
1-1/2 cups olive oil
1/2 cup minced cilantro leaves
1/2 habanero pepper, stemmed, seeded, and minced
2 tablespoons thinly sliced scallions
Kosher salt to taste
Put the vinegar, mustard, garlic, honey, lime juice, and 1 cup ripe mango in a blender.
Blend at medium speed. With the motor running, remove the top and slowly drizzle in the olive oil. The mixture should be thick and emulsified.
Fold the cilantro, habaneros, scallions, and diced mango into the dressing. If the dressing is too thick, thin with water.
Serve at once or store the dressing; it will keep for up to 4 days.
