Ingredients

• 3 ripe mangoes, peeled, pitted and cut into 1/2-inch pieces
• 1/2 cup Basic Mayonnaise, recipe follows
• Honey, optional
• 3 large egg yolks*
• 2 tablespoons Champagne vinegar
• 2 tablespoons Dijon mustard
• 1 lemon, juiced
• 2 dashes hot pepper sauce
• Fine sea salt
• 2 to 2 1/2 cups vegetable oil

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Instructions

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.
2. In a blender, combine egg yolks, vinegar, mustard, lemon juice, hot pepper sauce, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.