Mango and jalapeno dressing

Today is ALL about Paleo for performance and flavoring responsibly. Foods designed to fuel your athletic performance have an ugly reputation for being either chock FULL of scary, non-food ingredients or they’re bland, monotonous, uninspired, etc. Now, back to this scrumptious mango and jalapeno dressing. This recipe is straight out of Steph Gaudreau’s new book and I have to admit that while I knew it’d be delicious, I was totally surprised by HOW delicious it turned out. It’s got just a little sweet from the mango (I used frozen), some balanced heat from the jalapeno (leave out the seeds if you’re sensitive to spice), and some awesome zest from the lime juice + fish sauce. I was amazed and immediately started dunking everything in site in its green goodness. Cool and spicy, this mango and jalapeno dressing is great over fish tacos or chicken tostadas. Brush on prawns and pineapple kabobs, or grilled fish, chicken or pork. Toss into a jicama, avocado and red onion salad. Dip corn chips or sour dough bread.

INGREDIENTSMango and jalapeno dressing
1 cup (92 g) mango, fresh or frozen
Zest of 1 lime
6 tbsp (90 ml.) lime juice
2 tbsp (30 ml.) light-tasting olive oil
1 jalapeño pepper, stem removed
1⁄2 tsp sea salt
1⁄4 tsp fish sauce

DIRECTIONS
Combine all the ingredients in a high-powered blender or food processor and blend until smooth. Serve mango and jalapeno dressing fresh.

Note: If you add the entire jalapeño pepper—seeds and inner white membrane— the dressing will be medium to spicy.

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