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Mango Aioli


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Mango Aioli


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Mango Aioli


  • Ready Time : 0 min



  • 1 tablespoon plus ¾ cup vegetable oil, divided
  • 1 small mango, peeled, pitted and diced
  • 2 tablespoons sugar (optional)
  • 2 large egg yolks (use pasteurized, if available)
  • Juice of 2 limes
  • Kosher salt
  • Freshly ground black pepper


  1. In a skillet, heat 1 tablespoon oil over medium-low heat.
  2. Add mango and sweat mango until soft.
  3. Stir in sugar and let cool.
  4. Put mango in a blender and puree.
  5. Add egg yolks and lime juice.
  6. While the blender running, slowly drizzle in remaining ¾ cup oil. If necessary, add a splash of cold water to loosen up the aioli.
  7. Season to taste with salt and pepper.
  8. Spoon into a serving bowl.

Note 1: If the mango is very ripe, you may not want to add sugar. If it’s not too ripe, you may want to add more sugar.

Note 2: this recipe uses raw eggs which can be a health hazard, especially for children, the elderly, or pregnant women.


About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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