blend · dressing
NATIONAL AWARD WINNERPrep 10 minCindercourt Lime Mango
Independent adaptation of a publicly published Jj Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by Jj Johnson & Alexander Smalls.
Lime Mango from a national-award-winning chef.
Ratio
Ingredients
- Mango — 1/2 cup coarsely chopped ripe mango (120 ml)
- Lime Juice — 1/4 cup fresh lime juice (60 ml)
- Sake — 1/4 cup dry sake (60 ml)
- Champagne — 2 Tbsp champagne vinegar (30 ml)
- Bird's Eye Chile — 1 tsp minced seeded bird’s-eye chile (5 ml)
- Salt — 1/2 tsp kosher salt (2.5 g)
- Canola Oil — 1/4 cup canola oil (60 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cindercourt Lime Mango wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 5 national awards
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- Indigoyard Wonton Chili-OilNATIONAL AWARD WINNER
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).
Originally published as Lime Mango Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Between Harlem and Heaven / Epicurious authorized reprint (published as “Lime Mango Dressing”). Full citation lives in Provenance.