This sweet mayonnaise makes a delicious topping for Belgian frites. The recipe comes to us from chef Michael Formichella.
Source: Martha Stewart Living Television
Yield Makes about 1 1/2 cups
3 ripe mangoes, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup Basic Mayonnaise Basic Mayonnaise (http://www.marthastewart.com/256472/basic-mayonnaise)
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.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.