Mango Salad Dressing

The folks at the Spice Depot were kind enough to send me a few samples of their herb and spice blends that come sealed in jars with their own grinder caps, a wonderful idea to get the freshness of just ground spices and herbs without the trouble and mess of making your own blend. After trying out their Spicy Sea Salt in a very tasty mushroom omelette, I thought I'd give their Salad Seasoning a shake too. And a fresh ground blend of black pepper, salt, garlic, sugar, mustard seed, onion, rosemary, chive, and basil sounded pretty tasty.

Since I've found out that a few of my friends are mango fanatics, the natural thing to do was try this mango salad dressing that I amended from a recipe suggestion at the Spice Depot. Although the recipe calls for honey, good fresh mango is sweet enough on its own so I left that out. For all those mango fiends out there, this turned out to be a gorgeous, delicious and very mango-y dressing for any kind of green salad.

Mango salad dressing

1 large mango, peeled and chopped
6 tablespoons white rice vinegar
4 tablespoons olive oil
2 teaspoons Spice Depot Salad Seasoning
1 teaspoon hot chilli sauce

Use 1 cup of the chopped mango and gobble up the rest of the pieces while there's no one else in the kitchen. Combine all the ingredients in a blender or food processor and purée until smooth.

Serve cold or at room temperature on a green salad. Makes about 2 cups of dressing.