Nirus Mango vinaigrette

Mango puree can be used for so many things, not just desserts and drinks, but also in cooking. It's not really that common in Punjabi cuisine, but other states in India. Here I've been playing around with something new and what was so cool was that my mom, who was visiting recently, said that they ate this in the summer in India!!! Strange that I should be able to make something that I've never heard of or tasted and is Indian??

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In Punjabi it is called gadumba which was used as a drink to cool down. Grandpa made this a lot in the 1950s-60s, says mom. Children had this without chili powder, but with pepper. If you don't have strong chili powder, you can use a little more of what you have. My chili powder is very strong and it gives an exciting balance with the sweet mango flavor.

MANGO VINAIGRETTE

2 dl Nirus Mango puree

3 dl water

1 tablespoon lime juice

1 teaspoon salt

1 tsp chili powder

½ tsp pepper

Procedure:

Mix everything together and let it sit for an hour. Tastes great on grilled Brie or Halloumi.
Would love to hear what you've used it for.