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Mango and Ancho Chili "Citronette" [Immersion Blender]

Sweet mango meets smoky ancho chili in this zesty citronette.

  • Total Time5 Minutes
  • Yield
    8 servings
  • DifficultySimple
Mango-and-ancho-chili-citronette

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Submitted by

Vitamix

Ingredients

  • ⅓ cup 50 g frozen mango chunks, thawed
  • 1 teaspoon ancho chili powder
  • ½ cup 120 ml fresh lime juice
  • ½ cup 120 ml extra virgin olive oil
  • ¼ teaspoon kosher salt, optional

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Directions

    1. Place mango, chili powder, lime, and salt in the Vitamix Immersion Blending Jar or appropriately sized container.
    2. Submerge the Immersion Blender below the surface of the liquid, or as close to the ingredients as possible.
    3. Start the blender on its lowest speed, then quickly increase to variable 2. Move the Immersion Blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved. Once smooth with the blender still running, slowly pour the olive oil into the mixture and blend 15 seconds to emulsify.
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Nutrition

1 serving (37 ml)
Calories 140
Total Fat 15g
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Sodium 85g
Saturated Fat 2g

Chef's Note

  • This bright and zesty citronette blends the natural sweetness of mango with the smoky heat of ancho chili, creating a flavorful dressing that’s both refreshing and nutrient-rich. Mango is packed with vitamin C, vitamin A, and fiber, supporting immune health and digestion. Ancho chili, a dried poblano pepper, adds depth of flavor along with antioxidants.Unlike creamy dressings, this citronette is typically made with citrus juice and heart-healthy oils, offering a lighter, plant-based alternative that enhances salads, roasted vegetables, or grain bowls without excess saturated fat or added sugars.
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