Roasted Mango Salad Dressing: Fruity, Light, Different!

Summer has gone by and though squash, sweet potaotes, pumkins abound many already miss the fresh citrus fruits of summer.Roasted Mango Salad Dressing is good anytime of the year, but adds a nice lightness to all the comfort foods of fall. Great with salad greens of your choice, it works just as well when grilled chicken or shrimp are added to a salad for lunch.  Good warmed or cold it is packed with vitamin C and very low in salt.  Not sure how to roast a mango? Check out my blog for a simple ‘how to’ lesson!  Roasted Mango Salad Dressing may be just the nice change you’ve been looking for!

2 roasted mangoes, peeled and scraped to remove all fruit

1/4 teaspoon red pepper flakes

2 tablespoons fresh, diced, parsley

1/2 teaspoon ground cumin

1/4 teaspoon ground corriander

salt & pepper to taste

6 tablespoons apple cider vinegar

6 tablespoon honey or agave syrup 1/3 cup extra virgin olives oil

Mash mango and blend smooth. Scoop into pint jar with lid.  Add spices, oil, sweetners, and vinegar.  Shake to blend.  Serve chilled or slightly warmed.

This salad dressing is complimented by bacon bits or toasted seasme seeds  as a garnish.  Dressing freezes well.