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Mango-Poppy Seed Vinaigrette Recipe from Spirit of Aloha Dinner Show, Polynesian


1 T Corn Syrup
2 T Molasses
4 T Sugar
1/2 Mango Puree
1/2 C Apple Cider Vinegar
1 t. Garlic, chopped
1/2 t. Onion Powder
2 C Canola Oil
1 T Dijon Mustard
1 T Poppy Seeds
1 Pinch Salt
To Taste - White Pepper

Yield: 2 3/4 cups


Wash and peel mango.

Dice into cubes and puree in food processor.

Continue blending and add the rest of the ingredients (except for the poppy seeds), blend until creamy consistency.

Pour in Canola oil slowly until completely emulsified; add poppy seeds at the very end.

Adjust seasoning to taste and keep refrigerated.



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