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Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
3 ripe mangoes, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup Basic Mayonnaise Michael Formichella’s Basic Mayonnaise
Honey (optional)
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 3 ripe mangoes, peeled, pitted, and cut into 1/2-inch pieces
- 1/2 cup Basic Mayonnaise Michael Formichella’s Basic Mayonnaise
- Honey (optional)
Directions
Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango Mayonnaise
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango Mayonnaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
