Mango Oil
August 17, 2024 by Kimberly
Imagine a light drizzle of tropical sunshine on your salad! This subtly sweet mango-infused oil adds just the right touch of fresh, fruity warmth to any dish.
60 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SWEET
FRESH
MICHELIN
OIL
SUMMER
ABOUT THE RECIPE
When you’re craving a taste of the tropics but want something subtle and sophisticated, this mango-infused oil is the perfect addition to your kitchen. It’s like capturing the essence of a sunny day in a bottle – bright, fresh, and slightly sweet. Whether you’re drizzling it over a salad or adding a dash to grilled veggies, this oil brings a gentle mango touch that’s not overpowering but oh-so-delightful.
How to serve
This mango oil is your go-to for adding a hint of summer to just about anything. Try drizzling it over a fresh spinach or arugula salad for a light, fruity kick. It’s also fantastic as a finishing touch on grilled seafood, where its subtle sweetness complements the smoky flavors. Or, for a quick and easy twist, toss it with pasta or use it as a dip for crusty bread—simple yet satisfying. I like to incorporate some of the oil into my Cajun Shrimp with Honey Glaze & Cheesy Polenta.
How to store
To keep the vibrant flavor of your mango oil fresh, store it in a cool, dark place, tightly sealed. Avoid direct sunlight and extreme temperatures, and it’ll stay good for 1-2 weeks.
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Mango Oil
- Total Time: 60 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 150 grams fresh mango
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Peel the mango and cut the flesh into large chunks. Put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of mango are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 10 min
- Passive Time: 30 min
- Cook Time: 20 min
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