Mango Mayonnaise

This sweet mayonnaise makes a delicious topping for Belgian frites. The recipe comes to us from chef Michael Formichella.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living Television



  1. Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


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