Mango Salad Dressing

Name: Mango Salad Dressing
Total time: 5 min
Ingredients: 1 small mango, pit and skin removed, Note 1 ( (about 1/2 cup/165 grams)); 1 tablespoon white Balsamic vinegar (good regular balsamic ok too); 2 teaspoons honey ((or maple syrup)); 1 teaspoon lime juice (or to taste); 1/4 teaspoon red pepper flakes (or more to taste); 1/4 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon finely chopped fresh cilantro (or more to taste)

Jump to Recipe

Mango salad dressing has a bit of heat, tang, natural sweetness and a lot of sunshine. Silky smooth, lots of flavor.

If you’re looking for a unique homemade salad dressing, this one might just fit the bill. It only takes 5 minutes to prepare with a few fresh ingredients.

salad with mango dressing and extra dressing in small bowl at the side

You need ripe mangoes for this flavorful dressing to get a smooth creamy texture. The rest is up to you. If you like it sweeter, add more honey. Tarter, add more lime. Spicier, add more chili flakes.

I like using the smaller yellow/orange Ataulfo mangoes (just a personal preference), but the larger red/green mangoes are fine too.

By the way, both spellings – mangoes or mangos – can be used.

Tailor To Your Taste

Flavor options

Try adding fresh garlic (or garlic powder), chopped green onions or red onions, dijon mustard, orange zest, a few drops of fish sauce or cumin.

Texture

If you prefer a thinner dressing, add a few tablespoons of orange juice.

Substitutes

Cilantro has a distinct flavor which some people love and some people hate (haters say it tastes like soap). Try other fresh herbs like parsley, chives or basil instead if you prefer. To keep cilantro and other herbs fresh, check out our post on Herbs: The Bare Essentials.
White balsamic vinegar – If you don’t have any, substitute with regular balsamic vinegar (darker, a bit sweeter), rice wine vinegar or white wine vinegar. Even apple cider vinegar will work. Just taste and adjust the sweetness if too acidy.
Honey: Replace with maple syrup if you like.
Lime: Replace with lemon juice if you don’t have lime.

Step by Step

mango, white balsamic, olive oil, honey, cilantro, salt, red pepper flakes — **Simple ingredients**: mango, white balsamic vinegar, olive oil, honey, cilantro, salt, red pepper flakes (missing: lime)

mango flesh out of skin and chopped cilantro in a spoon — Slice mango on two sides of the pit. Scoop out the flesh with a spoon. Chop the fresh cilantro.

mango dressing in food processor bowl — Place mango flesh, vinegar, lime juice, honey, red pepper flakes and salt in food processor (or use an immersion blender). Pulse until smooth, then slowly add the olive oil while the machine is running until creamy smooth. Stir in cilantro.

salad topped with mango dressing in bowl

salad with shrimp and mango dressing on top — Add shrimp or chicken to a salad if you like for a complete delicious summer meal.

Different ways to use mango dressing

On salads:
- Use this dressing when you’re looking for something fresh, bright and on the sweeter side.
- Pictured is a delicious salad of baby kale, tomatoes, English cucumber, ripe avocados, red bell pepper, mozzarella cheese, leftover quinoa and pecans drizzled with mango dressing. Yum!
- It would also be great on a strawberry spinach salad or simply over your favorite greens.
- Or try it on our party salad with grilled vegetables and quinoa.
- Add cooked shrimp or chicken to make the salad more substantial
As a drizzle:
- You can also use the dressing as a sauce to drizzle over cooked fish, shrimp and chicken.
As a dipping sauce
- Use as a dip for grilled shrimp, sliced apples, pears or strawberries, or pita chips.

Shortcut

Use frozen peeled and cut up mangoes, found at most grocery stores. Just defrost the mango first.

Make Ahead

Leftover mango dressing will keep in the fridge in an airtight container or mason jar for up to a week.

FAQ about mangoes

Where do mangos come from?

The largest producer of fresh mangoes, by far, is India. 75% of the worlds mangoes are produced in India. Other big producers are China, Thailand, Mexico, Indonesia and Pakistan. The two biggest producers in the US are Florida and California. Mangoes are the second most consumed fruit in the world after bananas.

When is peak mango season?

Different varieties of mangoes can be found year round in grocery stores, but peak season is typically May to September.

Are mangos healthy?

According to Healthline, one cup of sliced mango is 107 calories, 28 grams of carbohydrates, 3 grams of fiber, 25 % daily value of vitamin A and 76 % daily value of vitamin C. Mangoes are, however, high in sugar and lower in fiber compared to many other fruits.

How much cubed mango will I get from a single mango?

One small mango yields about 1/2 cup cubed mango. A large mango yields about 1 to 1/14 cups.

What is the best way to cut up a mango?

Here’s a good article on how to cut a mango five ways by Taste of Home.

How to choose and store mangoes

Choose a ripe mango by its feel, not its color. The softer it is, the riper and sweeter it is. It should be slightly soft to the touch and smell sweet and fruity near the stem. Avoid mangoes that are bruised or have black spots.
To store: Mangoes can be ripened naturally at room temperature. Or place them in a brown bag for a couple of days to speed up ripening. If ripe, store them in the fridge in a plastic bag for up to 4-5 days.

Love mango? Try one of these recipes

Mango salad dressing, originally published in 2019, has been updated with new information and edited pictures.

Mango Salad Dressing