Mango Lime Vinaigrette

What You’ll Need:

Measuring Cups & Spoons A Blender A Bottle or Air Tight Container for Storage A Sharp Knife


2 Mangoes, Seeded and Chopped

2 Tablespoons Lime Juice

1 Tablespoon Dijon

1/4 Cup Persian Lime Infused Olive Oil

1/4 Cup Organic Vegetable Broth

1/2 Tsp Sea Salt

1/8 Tsp White Pepper

How To Put It Together:

1) Puree the mangoes in the blender. Add the balance of the ingredients to the blender; blend until emulsified.

2) Transfer the mixture to a bottle or air tight container for storage. Refrigerate until ready to use.

3) Enjoy on salads, warm vegetables, chicken, fish, shellfish and more. Great on crab cakes!
Mango Lime Vinaigrette



133 Calories
0 grams Protein
14 grams Total Carbohydrates
12 grams Sugar
1 gram Fiber
9 grams Total Fat
1 grams Saturated Fat
0 gram Trans Fat
0 mg Cholesterol
34% RDA Vitamin C
11% RDA Vitamin A
10% RDA Vitamin E
10% RDA Vitamin K
10% RDA Sodium
5% RDA Vitamin B6
• Glycemic load: 4