I am practicing what I preach and using lots of seasonal produce here at our house. A clear favorite has emerged from my list of what’s in season for June – Mangoes! It’s been mango madness here and at many of the stores we’ve visited recently.
Our Trader Joe’s was even having a contest to see if you could guess how many mango products they have in the store (think pumpkin madness in October, but with mangoes!).
One of Trader Joe’s new products inspired this recipe and also a side dish I’ll be making for Father’s Day. I picked up This Mango Jicama Slaw at our local TJ’s last week and it was amazing! It was a perfect combination of flavors and textures. My favorite component was the Mango Lime Vinaigrette, but what I wasn’t loving were the first three ingredients: Water, sugar and canola oil.
I thought I could make something just as delicious by using a healthier oil and skipping the water + added sugar. While I love Trader Joe’s, when they make these pre-packaged goodies, many times they will add extra sugar. The mango used in this pre-packaged slaw was not very ripe and therefore not as sweet.
By buying your own mango, you can wait until it’s perfectly ripe and sweet, which means you won’t need to add any sugar to your dressing.
Now, the added water is a bit of preference. Adding water will thin out your vinaigrette, which some people prefer, but I also find that it dilutes the flavor. The ingredients in this dressing are blended and have a consistency somewhere between vinaigrette and mayo. It’s super creamy, but still pourable.
I’m pretty in love with this dressing and I hope you love it too. In addition to enjoying it on salads – on Father’s Day I have plans to toss this with some cabbage and cilantro for a quick and easy side dish.