Mango dressing

Ingredients for 10 servings:

• 150 ml sunflower oil
• 2 small shallots
• 50 g sugar
• 10 g salt
• 800 ml broth
• 2 mangoes, ripe
• 300 ml balsamic vinegar, lighter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

preserve

Gather clean, sterile wide-mouth bottles and a small funnel. Peel the onions and dice them very finely. Peel the mangoes, remove the flesh from the thick stone, and chop them finely. Heat the oil in a saucepan. Sauté the diced onions in the hot oil until translucent. Add the sugar, salt, and dissolved stock and cook until the sugar has completely dissolved. Remove the pan from the heat and add the mango flesh. Gently puree everything with a hand blender. Pour the dressing through the funnel into bottles. Seal the bottles tightly. Simmer the dressing at 80°C for 30 minutes. This way, the salad dressing can be preserved for up to a year. If you work carefully, the dressing will keep. The dressing is delicious with green leaf salads and tomato and mixed salads.