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Mango Salad Dressing on salad with dressing in cup on the side
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5 from 5 votes

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.
Total Time5 mins
Course: Dressing, Sauces
Cuisine: American
Servings (change as needed): 4 (makes 1/2 cup)
Author: Cheryl


  • 1 small mango, pit and skin removed (about 1/2 cup) I use Ataulfo mangos
  • 1 tablespoon white Balsamic vinegar good regular balsamic ok too
  • 2 teaspoon honey
  • 1 teaspoon lime juice or to taste
  • 1/4 teaspoon chili pepper flakes or more to taste
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 1 tablespoon finely chopped fresh cilantro or more to taste


  • 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.


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. 
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