“Jalapango” Salad Dressing

Dressings are a easy way to add more nutrient dense ingredients to our body. Not only that, but these dressings can enhance your salads, pastas, burgers, you name it! Jalapango is a blend of jalapeño and mango, as these are the two eccentric ingredients in this dressing.


  • 1 Jalapeno (you know your strengths or weaknesses on this one!)
  • 1 medium sized fresh mango
  • 2 garlic cloves
  • 1 small bunch of fresh mint
  • 1 small bunch of fresh basil
  • 1/2 bunch of cilantro
  • 2 lemons
  • 2 pinches of salt
  • 1 teaspoon of black pepper
  • 3 tablespoons of local honey
  • 1/2 c. Extra virgin Olive oil
  • 1/2 c. apple cider vinegar

In a large blender, peel the garlic, and cut the jalapeño in big chunks and add to the blender. Next, with a peeler, lightly peel the lemon’s outer surface for lemon zest. One full lemon should be enough. Next, squeeze the two lemons into the blender.

Add the mango ( if you used frozen mangoes but let them thaw out first).

Add the leaves of mint basil and cilantro. Make sure you wash these herbs before hand. For the mint and the basil, use the leaves only.

Add honey. Add apple cider vinegar. Add the salt, and the black pepper.

At this point, all of the ingredients should be in the blender except for the olive oil.

(If you have a blender that has an opening at the top, great! If not, just open the lid slightly for this next step. )

Turn on the blender, blend all of the ingredients and while they’re blending add the olive oil slowly, slowly, slowly. This will ensure a nice blend of the oil and the rest of the ingredients, to avoid separation.

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