Mango Vinaigrette
This vinaigrette goes well with fish and shellfish
Makes 1 cup

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 (cayenne pepper can be substituted)
1 pinch salt
1 pinch sugar
2 to 3 ounces (4 to 6 tablespoons) water, if needed

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

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