Creamy, light, citrusy, easy – what more could you ask for? This citrus mango sauce is really versatile. It works as both a dressing or a sauce.
Too Good Not to Highlight
Although I published this recipe a few days ago as part of the lobster salad post, it’s too good not to highlight on its own. I wanted to post it separately so it did not get lost in the archives.
Dressing or Sauce
The inspiration for this recipe came from a lobster salad we enjoyed at the Montage resort in Laguna Beach. The restaurant was nice enough to tell me what was in it. I took notes and came up with my own recipe.
While I used for the lobster salad recipe (photo above), I quickly discovered that it works great over grilled fish, shrimp, boneless, skinless chicken breasts and grilled scallops. And it lasts in the fridge for five days so any extra does not go to waste.
I also used it for this grilled scallops wrapped in Prosciutto recipe.
What to Use it On
- Salad greens
- Lobster salad
- Grilled or roasted fish
- Grilled or seared scallops
- Grilled or broiled shrimp
- Drizzled over vegetables like green beans or broccoli
- To jazz up simple boneless, skinless chicken breasts
Creamy Citrus Mango Sauce
- 3 tablespoons avocado oil or other light neutral oil
- 2-3 tablespoons finely chopped mango cubes use from salad
- 2 tablespoons red grapefruit juice use from salad
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon finely chopped shallot
- 1-2 teaspoons honey
- Sprinkles of salt and white pepper
- Place all ingredients in a blender and puree until light, fluffy and smooth. Taste and make any adjustments for your preference. Keep chilled until serving.