Mango Vinaigrette Recipe

1 Mango, peeled
Grated zest and juice of 1 lime
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1/3 cup seasoned rice wine vinegar
1 teaspoon honey mustard
1 cup vegetable oil or light olive oil
Salt and freshly ground black pepper to taste

Cut the mango flesh away from the pit and chop the mango coarsely. Place the mango and all the remaining ingredients, except the oil, salt, and pepper, in a blender or food processor and puree. With the machine running, drizzle in the oil. Add the salt and pepper. Store in an airtight container in the refrigerator for up to 3 weeks.