Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 5 minutes |
Cook time: 0 minutes | Total time: 5 minutes
Fresh, creamy, and sweet, this vegan mango vinaigrette is bound to instantly brighten up any salad bowl. Many store-bought vinaigrette's contain unnecessary vegetable oils or added sugar, so I love to take a few minutes and whip up my own. With just 4 ingredients, this can be ready in no time!
1 large ripe mango
1 tbsp olive oil
1 tsp white balsamic vinegar (I used De La Rosa Foods)
1 tsp agave nectar (+ more if needed)
Peel your mango and dice into cubes.
Combine all of the ingredients into a blender, and blend on high until it's smooth and creamy.
Taste and adjust as needed (if it's not sweet enough add more agave).
Transfer to a jar or serving dish.
Tips and Tricks:
The salad in the picture contains lettuce blend, grape tomatoes, cucumber, sesame seeds, and mango slices.
Try this mango vinaigrette on salads, vegan fish tacos, rice bowls, and more!
Store in an air-tight container in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 tbsp (yeilds about 12 tbsp depending on the size of the mango)
Total Fat: 2g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.