1-1/2 tablespoon fresh lime juice
1 tablespoon minced shallots
1 teaspoon minced ginger root
1/4 mango, peeled and pitted
1-1/2 tablespoon light, canned coconut milk
Salt to taste
Freshly ground black pepper
Place all of the ingredients in a blender and puree.
The vinaigrette will keep stored in the refrigerator for a day or two.
Recipe makes 4 servings.
Serving size: 2-tablespoons
Calories: 25; Total Fat: 1g; Saturated Fat: 1g; Sodium: 148mg; Carbohydrates: 4g; Fiber: 0g; Protein: 0g
Did You Know?
Scientists have studied cancer-protective phytonutrients in mangoes and found that, compared to 8 other tropical fruits, ripe mangoes contain the highest amount of total polyphenols.
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