Try this Mango-Almond Dressing recipe, or contribute your own.
- Carbohydrate 0.67507812452956 g
- Cholesterol 0 mg
- Fat 0.00578124999511282 g
- Fiber 0.0328750003782657 g
- Protein 0.0337593749714615 g
- Saturated Fat 0.000618124999477468 g
- Serving Size 1 1 Serving (14g)
- Sodium 872.436875000216 mg
- Sugar 0.642203124151294 g
- Trans Fat 0.00252343749786681 g
- Calories 3 calories
Step-by-step
- Place all of the ingredients for the dressing into a blender and blend until smooth.
- Taste and adjust, if necessary.
Can fruit-based emulsions hold their texture in cold storage without separating? Fresh mango dressings demand careful handling because fruit purees oxidize and lose their vibrant color rapidly. Store this mixture in an airtight glass jar for up to three days in the refrigerator to maintain optimal flavor balance between the citrus acids and natural sugars. Freezing is not recommended for this particular recipe, as the high water content in fresh mango paired with unsweetened almond milk causes severe syneresis upon thawing, destroying the smooth emulsion created by the blender blades. Rice vinegar and lime juice act as natural preservatives, but active enzymes in fresh mango will eventually break down the almond milk proteins if held longer than seventy-two hours. Pair this dressing with robust, bitter greens such as endive or radicchio, since their natural astringency cuts through the dense fruit sweetness and balances the palate. Cilantro leaves should be added during the final thirty seconds of blending if a brighter herbal note is desired without altering the base viscosity. Always process the ingredients on high speed for a full sixty seconds to ensure the almond milk fully incorporates with the fibrous mango flesh.
