Tag Archives: champagne mango

Champagne Mango Vinaigrette

Champagne Mango Vinaigrette

It’s mid spring in Southern Oregon and my little garden is producing lettuce like crazy.  A few weeks ago I planted a bunch of different varieties of lettuce, spinach and chard and with the cool wet weather we have had lately, they really have taken off.  With the abundance of lettuce available, it’s time for me to start preparing fresh and healthy spring salads for my family.

I have to tell you that it’s rare that I purchase store bought salad dressings anymore.  I prefer to make homemade vinaigrettes and dressings as opposed to using store bought ones.  In my opinion, homemade dressings are easy to make and taste incredibly fresh and delicious.  Trust me, once you get the hang of how to make your own salad dressings and vinaigrettes, I seriously doubt that you will ever go back to using the store bought stuff ever again…

My little garden.  I planted several types of lettuce.  There’s broccoli and snow peas in the back…

A close up of an onion blossom…

A pail full of fresh picked lettuce and spinach from my garden ready to be drizzled with Champagne Mango Vinaigrette.

If you never heard of or even seen Champagne Mangoes before, listen up…  Champagne Mangoes are an exotic fruit that are a gorgeous shade of golden yellow when perfectly ripe and are smaller in comparison to the other green and red colored mangoes you see in the store. Champagne Mangoes are sweet, juicy and delicious.  Whenever I am fortunate to find them at my local grocery store, I hoard them like nobody’s business. They are hands down one of my favorite type of fruit.

The original Champagne Mango Vinaigrette recipe that I found came from here.  The original recipe was created by Chef Wayne Elias of Mark’s Restaurant in West Hollywood, California for Ciruli Brothers’ champagnemangoes.com. Chef Wayne Elias’ Champagne Mango Vinaigrette is a brilliant combination of fresh champagne mangoes, champagne vinegar, pepper and a hint of sage.  I slightly adapted Chef Wayne Elias’ recipe with the addition of 1 Tbs fresh orange juice.  Champagne Mango Vinaigrette is wonderful drizzled over fresh picked lettuce or grilled fish.  The best way to describe Champagne Mango Vinaigrette is like having liquid sunshine on your salad.  Enjoy!  Tessa

Ingredients:

  • 1 Champagne mango peeled, seeded and diced
  • 2 Tbs champagne vinegar
  • 1 Tbs orange juice
  • 1/4 tsp black pepper
  • 1/8 tsp ground sage
  • salt to taste

Add all ingredients to a blender and puree.  Taste and correct your seasonings.  Makes about 4 servings.

Asparagus and Champagne Mango Salad

Asparagus and Champagne Mango Salad

If you have not noticed already, I really like asparagus.  Asparagus is one of my favorite vegetables and when it is fresh and in season I can’t seem to get enough of it.  Early this morning before anyone in my family decided to crawl out of their beds, I was already out of the house driving my little car along the back roads of Southern Oregon looking for wild asparagus.  Asparagus can be found in mid spring along roadsides and in orchards under the blooming pear trees.  I was hoping to find some this morning but, it appears to be a bit early in the season.  Maybe I’ll find some next week….

Pear orchards and vineyards near my home

If you ever have the opportunity to hunt for wild asparagus, there are two very important rules to remember.  First of all, find a place where the asparagus is not sprayed with herbicides.  If you see asparagus poking through the ground and there are no weeds or grasses around it, don’t pick it.  Ever.  Don’t even think about it.  It’s not safe to eat.  Second, always ask the property owner before taking off into an orchard looking for asparagus.  You really don’t want to be dealing with the owner’s big mean watch dog or the owner himself.  It’s always best to ask first.

Before I go on about the Asparagus and Champagne Mango Salad, I want to thank Weng at ApronandSneakers.com for nominating me for the Liebster Blog Award.  If you get a chance, stop by her site and check out her work.  Weng’s photography is amazing and her recipes are outstanding.

The Liebster Blog Award is sort of a chain letter among bloggers meant to showcase exceptional up-and-coming bloggers with less than 200 followers.  It is a recognition that a fellow blogger has noticed and appreciated your work.  Liebster is German for dearest, favorite, or beloved.

Here are my five nominations for the Liebster Blog Award:

A Taste for Change

Beti at Beti Vanilla

Purabi at Cosmopolitan Currymania

Tia at IamSimplyTia

Tobias at TandTeacake

Rules for the Liebster Blog Award:

Thank the Liebster Blog Award Presenter on your blog
Link back to the blogger who nominated you
Copy and paste the award on your blog
Reveal 5 blogs of your choice
Let them know by leaving a comment on their blog

Now back to asparagus… My Asparagus and Champagne Mango Salad is made with fresh picked asparagus, sweet champagne mangoes, crunchy red peppers, purple onions and a wonderful maple red wine vinaigrette.  It’s easy to make and is perfect to serve on a warm spring day.  Enjoy!  Tessa

Ingredients:

  • 2 cups asparagus
  • 1 cup red bell pepper diced
  • 1/2 cup red onion diced
  • 2 champagne (yellow) mangoes peeled and diced
  • 1/4 cup parsley chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup maple syrup
  • 1/4 cup light olive oil
  • ¼ tsp black pepper or to taste
  • ¼ tsp salt or to taste

Fill a large saucepan with water and bring to a boil.  Add 1 tsp. salt to the water (salt helps keep the bright green color in the asparagus).  Wash, trim and cut the woody tips off the asparagus.  Toss the woody tips in your compost bin.  Cut your asparagus into 1″ pieces on the diagonal.  Put asparagus in boiling water.  Cook asparagus for about 3 minutes.  Quickly remove asparagus and immediately put into cold ice water.  Wait a few minutes until the asparagus has cooled and then drain.  Meanwhile, prepare your vegetables and mango and set aside.  Grab a large mixing bowl and whisk together the red wine vinegar, maple syrup, olive oil, black pepper and salt.  Add asparagus, mango, onion, red bell pepper and parsley.  Toss to coat.  Serve cold.  Makes about 4 servings.