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Professional Prep Dressing · Fruit Vinaigrette · Cold Emulsion

Mango Vinaigrette

A bright tropical vinaigrette built from fresh ripe mango pulp, white wine vinegar, fresh lemon juice, Dijon mustard and neutral avocado oil. The mango provides fruit, color and natural body while the vinegar and lemon keep the dressing fresh enough for seafood, bitter greens and composed salads.

1008 g Base Batch Fresh Mango Avocado Oil Cold Emulsion Salad Station Component
Fresh ripe mango used for Mango Vinaigrette

House Formula

The base batch weighs 1008 g. All six ingredients are measured by weight so the formula can scale cleanly for production, inventory, purchasing and recipe costing.

Flavor strategy

Mango is the primary flavor and natural body of the dressing. White wine vinegar and fresh lemon juice provide two clean layers of acidity, Dijon helps stabilize the emulsion, and avocado oil stays relatively neutral so the fruit remains the focus.

Base Yield1008 g · approx. 1 kg
StationSalad / Garde Manger
StorageRefrigerated prep
Scaled yield: 1008 g
  • Mango ingredient icon 200 g fresh mango pulp TC-FRUIT-MANGO-001 · ripe_mango · Mango Ingredient Library
  • White Wine Vinegar ingredient icon 100 g white wine vinegar TC-VINEGAR-WHITE-WINE-001 · white_wine_vinegar
  • Sea Salt ingredient icon 5 g sea salt SPICE-SALT-0001 · culinary_salt
  • Dijon Mustard ingredient icon 3 g Dijon mustard CONDIMENT-MUSTARD-DIJON · dijon_mustard · mustard allergen
  • Fresh Lemon Juice ingredient icon 100 g fresh lemon juice FRUIT-CITRUS-LEMON-FRESH · lemon_juice
  • Avocado Oil ingredient icon 600 g avocado oil OIL-AVOCADO-0001 · avocado_oil

Preparation

  1. Place the fresh mango pulp, white wine vinegar, sea salt, Dijon mustard and fresh lemon juice in a sanitized blender container.
  2. Blend until the mango base is completely smooth and the salt and mustard are evenly dispersed.
  3. With the blender running, add the avocado oil gradually in a steady stream. Continue blending until the vinaigrette becomes smooth, glossy and emulsified.
  4. Taste the balance. The finished dressing should lead with ripe mango, followed by clean citrus acidity and a soft Dijon finish.
  5. Transfer immediately to a clean covered container. Label, date and refrigerate.
  6. Whisk or blend briefly before service if natural separation occurs during refrigerated holding.
Chef production note: Because every ingredient is expressed in grams, this recipe can be multiplied directly without converting between volume and weight. The formula ratio by weight is approximately 19.8% mango, 9.9% white wine vinegar, 0.5% salt, 0.3% Dijon, 9.9% lemon juice and 59.5% avocado oil.
Allergen and food-safety note: Dijon mustard contains mustard and supplier formulations can vary. Keep the finished vinaigrette refrigerated in a clean covered container. A 4-day refrigerated house target is used here to match the existing Tuscany Cuisine prepared-dressing standard; confirm the final holding rule with your operation's approved food-safety plan.
Estimated nutrition per 30 g dressing
Calories≈163 kcal
Fat≈18 g
Carbohydrates≈1 g
Protein<1 g
Sodium≈60 mg