Loaded with vitamin C and have the most delicious sweet flavor

This post was originally published as  Mango Basil Salad Dressing by Laurel on Health Food blog.

I found some gorgeous champagne mangoes on sale at the grocery store this week and bought three of them. They are loaded with vitamin C and have the most delicious sweet flavor and buttery texture. I just can’t get enough! Awhile back I saw someone puree mango for a sauce to put on top of meat, so I figured a mango salad dressing would be fun to make too. It came out really good…so good that I think this is my favorite salad dressing I’ve ever made. I’m so happy I have leftovers for the next day or two.

Mango Basil Salad Dressing
(makes about 3/4 cup dressing)

Mango Basil Salad Dressing served over avocado, mixed greens, tomatoes, green onion, and red bell pepper

1 small ripe mango
1/2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
6 large basil leaves
1/2 lemon
1 tbsp. water

Remove the skin and pit from the mango and scoop out the flesh into a food processor or blender. Add the red wine vinegar, olive oil, juice from the lemon half, and the water. Blend or process until smooth. Roughly chop the basil leaves and add them to the dressing. Process for a couple seconds more to make sure the leaves mix in. Serve a few spoonfuls on top of any salad. Store leftovers in the refrigerator for up to a few days.

Mango Basil Salad Dressing in natural light