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
- 3 ripe mangoes, peeled, pitted, and cut into 1/2-inch pieces
- 1/2 cup Basic Mayonnaise Michael Formichella's Basic Mayonnaise
- Honey (optional)
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.