Mango Vinaigrette I

Mango Vinaigrette I
 * 1 Medium-Size Ripe mango, Peeled, Seeded, And Cut Into Small Dice (1Cup)
 * 3 Medium-Size Shallots, Minced (1/4 Cup)
 * 1/4 Cup mango vinegar or champagne vinegar
 * 1 Tablespoon Chopped cilantro (fresh Coriander)
 * 1/4 Teaspoon Freshly Ground black pepper
 * 1 Teaspoon kosher salt
 * 1 Small chile, Seeded And Minced
 * 3/4 Cup Mild vegetable oil, Such as Peanut

Place All The Ingredients, Except The oil, in a Blender or FoodProcessor And Puree. With The Motor Running, Add The oil in a ThinStream. The Vinaigrette Can be Refrigerated, Covered, For up to 1Day. Bring to Room Temperature And Whisk to Re-Emulsify BeforeServing.