Mango Citrus Rum Vinaigrette

In Florida, the tropical vibes never end. Even when it’s Winter here, our minds & hearts are focuses on the gorgeous weather the state has to offer. Because Spring is upon us all, here’s a delightfully light spring-inspired salad dressing, a mango citrus rum vinaigrette. 

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Blend v. Process

Since this recipe calls for REAL fruit, you will require the use of your favorite kitchen tool to get the job done. Because we don’t own a food processor, we reached for our handy Vitamix to take the mango from whole fruit to pureed form. Most blenders now have higher capabilities to process food more thoroughly than your standard kitchen blender. 

Blending all the ingredients came out as smooth as if you were to use a food processor. If this recipe didn’t have as much liquid, a food processor wouldn’t have been required. 


Slice of Spring

Spring always reminds us of fresh food. It’s that time of the year where you switch gears from heavy stretches, chilis, and stews to farm fresh fruit and veggies you picked up at the farmers’ market. If you’re ready to add a bright, seasonal flavor into your cooking, this mango citrus rum vinaigrette is the way to go.

Surprising Ingredient

In this mango citrus rum vinaigrette, there is NO alcohol. The Rum tastes comes from a barrel aged maple syrup that once lived in a sugarcane rum barrel! One of our favorite things about the rum barrel aged maple syrup is it’s gluten free. Most barrel aged products use bourbon or whiskey barrels which can still have residual gluten from the former spirit. Hallelujah! 


Mango Citrus Rum Vinaigrette

Inspired by the fresh tastes of spring mango & citrus fruits with an infusion of rum.

  • 1 cup Mango
  • 1/2 Lemon, juiced
  • 3 Tangerines, juiced
  • 1 Tablespoon Blush Balsamic Vinegar
  • 1 Tablespoon Rum Barrel Aged Maple Syrup
  • 1 Tablespoon Coconut Oil
  • Sea Salt, to taste
  1. Juice lemon and tangerines into a small bowl.
  2. If using fresh mango, peel and deseed. Cut into 1 inch pieces. If using frozen mango, place in a small bowl and defrost until soft.
  3. Add all ingredients to food processor or Vitamix. Blend until smooth.
  4. Enjoy immediately or chill prior to enjoying!
Pro Tips
  1. Keeping frozen mango on hand saves time and trouble peeling, deseeding, and chopping mango.
  2. When swapping tangerines for oranges and add more Rum maple syrup as needed. 
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Now enjoy the fruits of your labor on a bed of spring mix, chopped onions, dried cranberries, and candied nuts for a truly Spring salad. We added a bit of grated parmesan cheese too, to balance the mango citrus vinaigrette. Let us know what salad combinations you used it on!

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