1 -2 cup mango pulp |
6 tablespoons balsamic vinegar |
1/4 cup water |
3 tablespoons extra virgin olive oil |
2 tablespoons runny honey |
6 medium basil leaves (or tbsp chopped fresh coriander) |
1 teaspoon ground fennel |
1/2 teaspoon ground ginger |
1 teaspoon garlic salt |
1 teaspoon herb-seasoned salt |