Mango Vinaigrette

• 1 cup ripe mango, cut into medium pieces
• 2 ounces ( 1/4 cup) rice wine vinegar
• 1 ounce (2 tablespoons) pure olive oil
• 1 ounce (2 tablespoons) freshly squeezed orange juice
• 1 pinch togarashi (see note ; cayenne pepper can be substituted)
• 1 pinch salt
• 1 pinch sugar
• 2 to 3 ounces (4 to 6 tablespoons) water, if needed

1. Place all of the ingredients except the water in a blender and puree on high speed until smooth.
2. If the puree seems too thick, thin it with a few drops of water and puree to incorporate.
3. Keep adding water (a few drops at a time) until the puree has a sauce like consistency.
4. Adjust the seasoning if needed.
5. It should be both sweet and slightly tart.
6. Reserve and serve at room temperature.

mango, rice wine vinegar, olive oil, freshly squeezed orange juice, togarashi, salt, sugar, water

Taken from www.cookstr.com/recipes/mango-vinaigrette (may not work)