Vinaigrette with mango cubes

Ingredients

Directions

1. 1

   The vinaigrette with mango cubes was created in the test kitchen of the Wikipedia:Bauer publishing house on the occasion of the Blogger Meeting 2009 in Hamburg. This salad dressing stands and falls with the degree of ripeness of the mango.

2. 2

   Very important is that the ratio of vinegar to oil should always be 1:3. The photo on the left shows a starter plate with fried pike-perch fillet strips, a thin slice of roasted baguette, lettuce and a Parmesan cheese with thyme, all garnished with mango cubes.

3. 3

   Peel the mango, cut off the flesh from the core and cut the flesh into not too large cubes.

4. 4

   Mix mustard, lemon grated, salt, pepper, fruit vinegar together with the balsamic vinegar with a whisk until the salt grains have dissolved.

5. 5

   Now slowly stir in the oil until a nice emulsion is formed (similar to mayonnaise).

6. 6

   Stir the mango meat carefully into the sauce.

7. 7

   Season the vinaigrette with lemon juice.