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salad with mango dressing and extra dressing in small bowl at the side
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5 from 12 votes

Mango Salad Dressing

Mango salad dressing has a bit of heat, tang, natural sweetness and a lot of sunshine. Silky smooth, lots of flavor.
Total Time5 minutes
Course: Condiment, Dressing, Sauces
Cuisine: American, Vegetarian
Servings (change as needed): 4 (makes 1/2 cup)
Author: Cheryl Avrich

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Make Ahead: Leftover mango dressing will keep in the fridge in an airtight container or mason jar for up to a week.
 
Nutrition values are based on about 2 tablespoons per serving. 
Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 87mg | Fiber: 1g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 19mg | Calcium: 6mg | Iron: 1mg