Fresh Mango Vinaigrette
A simple Brazilian vinaigrette that wakes up any plate: ripe mango, tomato and onion in small dice, brightened with lime juice and fresh coriander. It comes together in five minutes and adds a sunny, tangy note to grilled meats, fish or tacos. The kind of side you keep making all summer.
🛒 Ingredients
3 servings
- 1 ripe mango (about 400 g), peeled
- 1 ripe but firm tomato
- 1 small red onion
- 1 lime, juiced
- A small bunch of fresh coriander (cilantro)
- Fine salt, to taste
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Directions
- 1
Peel the mango and cut it into small, even cubes. Dice the tomato and onion to the same size so every bite is balanced.
- 2
Squeeze the lime and finely chop the coriander.
- 3
Combine everything in a bowl, season with salt and lime juice, and toss gently with a spoon.
- 4
Let it rest for 10 minutes in the fridge before serving, so the flavours come together.
💡 Chef's Tip
Pick a mango that is still slightly firm — it will hold its shape when diced. Make it shortly before the meal and keep it chilled for no more than an hour to preserve the crunch and the freshness of the coriander.
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