Mango Vinaigrette

Well it has certainly been a while since I posted! Not that I haven't been cooking, but getting married and trying to by a condo at the same time means the blog has been put on the back burner for a few weeks (pun intended). Note to anyone getting married and buying real estate: I highly recommend not doing those two activities at the same time. But anyways, back to the recipe. I realized halfway through cutting up the mango that watching a YouTube video on how to slice a mango would have been an excellent idea, since that pit is something else. Even though I made an enormous mess I was able to figure out it. And it was worth it!

Mango Vinaigrette (makes 1-1 1/2 cups)

1 ripe mango (I used Haitian)
1-2 Tbls. white balsamic vinegar*
1-2 Tbls. white whine vinegar*
1 Tbls. olive oil
1/2 Tbls. agave nectar

*I think this would also be great with champagne vinegar, though I unfortunately couldn't find it.

Peel the mango and slice into large chunks. You want to get all of the flesh off, but do the best you can, it's tricky. Blend the mango with the rest of the ingredients.