Mango Salad Dressing (5 Minutes)
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.
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.
By the way, both spellings – mangoes or mangos – can be used.
Ingredients – tailored to your taste
Mangos: I like using the smaller yellow/orange Ataulfo mangoes (just a personal preference), but the larger red/green mangoes are fine too. See FAQs.
Variations
- 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.
- 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 Cooking with herbs (Tips and Recipes).
- 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
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.Â
- 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.
FAQs about mangoes
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.
Different varieties of mangoes can be found year round in grocery stores, but peak season is typically May to September.
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.
One small mango yields about 1/2 cup cubed mango. A large mango yields about 1 to 1/14 cups.
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
- simple Thai mango salad
- juicy chicken burger recipe with mango salsa
- lettuce wraps with shrimp and mango slaw
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Mango Salad Dressing (5 Minutes)
Equipment
- food processor, blender or immersion blender
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
Instructions
- MAKE THE MANGO DRESSING: Place mango flesh, vinegar, honey, lime, red pepper flakes and salt in food processor blender. Process/blend until smooth, about 1 minute. Slowly add in oil while machine is running to form a smooth creamy dressing. Stir in cilantro. I add cilantro after blending the dressing to avoid turning the dressing greenish. Taste and adjust seasonings to your taste (extra salt, lime juice, honey, etc). Makes 1/2 cup.
Recipe Notes
- Tip for removing skin from mango: Cut down sides of mango on both sides of large pit. You will have two halves. Use a spoon to scoop out mango, as close to mango skin as possible. Cut off remaining sides from mango and remove from skin with small paring knife.
- Variations
- 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.
-
- Make Ahead: Leftover mango dressing will keep in the fridge in an airtight container or mason jar for up to a week.
Nutrition
Mango salad dressing, originally published in 2019, has been updated with new information and edited pictures.
