Mango Salad Dressing has a bit of heat, tang and natural sweetness and a lot of sunshine. Silky smooth, lots of flavor.
You need ripe mangoes for this recipe 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. A large mango yields about 1 -1 1/4 cups diced mango. A smaller one, about 1/2 cup. Tip: You can, of course, use frozen mangoes for this recipe, found at most grocery stores that sell frozen fruit that is ripe, peeled and cut up. Just defrost the mango first.
Ways to Use Mango Salad Dressing
- I use it on salads when I’m looking for something fresh, bright and on the sweeter side. Pictured above, the mango salad dressing is drizzled over a salad of baby kale, tomatoes, cucumbers, avocado, mozzarella cheese, leftover quinoa and pecans. Yum! Or try it on our Party Salad With Grilled Vegetables and Quinoa. Add some shrimp or chicken to make the salad more substantial if you like.
- You can also use the dressing as a sauce to drizzle over cooked fish, shrimp and chicken.
- Or as a dip for grilled shrimp, sliced apples, pears or strawberries, or pita chips.
How To Choose A Ripe Mango
- 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.
- Mangoes can be ripened naturally at room temperature. Or place them in a brown bag for a couple of days to speed up ripening.
Tailor To Your Taste
- Try adding chopped chives, garlic, orange zest or cumin.
- If you prefer a thinner dressing, add a few tablespoons of orange juice.
- Cilantro has a distinct flavor which some people love and some people hate (haters say it tastes like soap). Try parsley or basil instead if you prefer. To keep cilantro and other herbs fresh, check out our post on Herbs: The Bare Essentials.
Make Ahead Mango Salad Dressing
- The dressing will keep in the fridge for up to a week.
Mango Salad Dressing Recipe
Mango Salad Dressing has a bit of heat, tang and natural sweetness and a lot of sunshine. Silky smooth, lots of flavor.
Servings: 4 (makes 1/2 cup)
Ingredients
- 1 small mango, pit and skin removed (about 1/2 cup) I use Ataulfo mangos
- 1 tbsp white Balsamic vinegar good regular balsamic ok too
- 2 tsp honey
- 1 tsp lime juice or to taste
- 1/4 tsp chili pepper flakes or more to taste
- 1/4 tsp salt
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh cilantro or more to taste
Instructions
- MAKE THE MANGO DRESSING: Place mango flesh, vinegar, honey, lime, chili 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. Makes 1/2 cup.
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 knife. Make Ahead: The mango salad dressing/sauce will keep in the fridge for up to a week. Nutrition values are based on about 2 tablespoons per serving.
Nutrition
Nutrition Facts
Mango Salad Dressing Recipe
Amount Per Serving
Calories 108 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 149mg6%
Potassium 87mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 597IU12%
Vitamin C 19mg23%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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