- 1 C cubed peeled mango
- 1/2 C mango nectar (from 12.5 oz. can)
- 4 Tbs white wine vinegar
- 2 Tbs freshly squeezed lime juice
- 2 Tbs freshly squeezed orange juice
- 2 Tbs honey
- 2/3 C olive oil
Place all ingredients except oil in the jar of a blender.
Cover and process until smooth. With blender running, slowly pour oil through hole in top until mixture is thickened. Chill until ready to serve with a salad.
Vinaigrette will keep for 5 to 7 days
Makes 2 cups