Mango dressing is a quick and easy salad dressing recipe that is great for salads as well as a marinade, chutney, or to drizzle on top of chicken or fish. It’s made with fresh ingredients and sweet, in-season mangoes.
Perfectly sweet, tangy, and spiced mango salad dressing is made from scratch in just 10 minutes with mangoes, cilantro, green onions, garlic, jalapenos, cumin, and lime juice.
It’s perfect for a backyard barbeque or weeknight meal at home. You’ll want to spoon it over everything!
Here are the ingredients to make this healthy mango dressing:
- Mango: Fresh, in-season mangoes work best for this recipe.
- Cilantro: There’s no need to mince the cilantro since it gets blended with the other ingredients.
- Green onion: This adds contrast and flavor to the sweet mangoes.
- Garlic: A clove of garlic is a delicious addition to this dressing.
- Jalapeno: Jalapenos give this dressing a kick!
- Cumin: Powdered cumin adds a smoky flavor.
- Lime juice: Bright lime juice gives a wonderful balance point.
- Avocado oil: Smooth avocado oil blends nicely with these ingredients.
- Kosher salt and black pepper: A touch of salt and pepper enhances the flavors of this dressing.
How to Cut a Mango
Fresh ripe but still slightly firm mangoes work best for this dressing. Always wash mangoes before cutting.
Here’s a step-by-step visual on how to cut a mango. You’ll need a cutting board, sharp knife, and a spoon.
How to make mango dressing
The key to making a creamy and silky mango dressing recipe is emulsifying the oil and the lime juice. If added all together, oil will separate but if you add the oil in a slow, steady, stream, it creates a velvety thick dressing.
To make the dressing, simply add all ingredients into a food-processor except for the avocado oil. Puree until smooth. While the food processor is running, gradually add oil, in a slow, steady stream. The dressing should turn thick, creamy, and light lime color.
Here are some tips that will help you make the best mango dressing you’ve ever tried:
- Use fresh mangoes for the best flavor and texture.
- Make a mango chutney salad dressing by roughly chopping the ingredients and adding the oil to gently coat.
- You will need 3/4 cup chopped mango, which equals to be about 1 large mango.
- Fully ripe mangoes work the best, but frozen mangoes can also be used. Thaw the frozen mango first.
- This dressing is not spicy. Feel free to add more jalapeno if you want it spicy. Be sure to taste a piece of the jalapeno before adding it to the dressing to make sure the spice level is what you want.
- You can substitute the diced jalapeno for red pepper flakes if you prefer.
- The lime juice can be replaced with apple cider vinegar if you don’t have fresh limes.
- Exchange the avocado oil for extra virgin olive oil.
Ways to use mango dressing
This mango cilantro dressing can be used in more than just salads! It’s perfect for so many other amazing uses.
- Marinade: Use the puree as a marinade for beef, pork, or chicken to make incredibly tender and flavorful meat.
- Seafood: Spoon this flavorful sauce over cooked seafood like Blackened Salmon Lettuce Wraps, Baked Fish in Foil, or Shrimp Lettuce Wraps.
- Bowl: Jazz up your chicken, grain, or veggie bowl with this excellent dressing.
- Chutney: Make a thick chutney and eat right from the bowl!
- Salads: Change up any of these salads with this dressing instead: Shrimp Avocado Salad, Berry Spinach Salad, or Thai Chicken Salad.
How can you make this dressing creamy?
To make this dressing creamy, add ripe avocados which will keep it vegan and dairy-free.
Or you can add whole-fat plain Greek yogurt to the blender to get a deliciously creamy texture and tangy flavor.
What other flavors can you add?
This sweet mango salad dressing can be adjusted by adding different ingredients and flavors. Try these options:
- Honey or maple syrup
- Fresno chiles
- Orange juice (fresh or in a bottle)
- Dijon mustard
How can I blend this dressing?
There are a few different ways to blend this salad dressing into a smooth puree. The options include a food processor, blender, or even a mortar and pestle.
If you use a mortar and pestle grind in batches or use a large enough mortar to grind it all at the same time.
The dressing should emulsify when you add oil in a slow, steady stream. If you add the oil too fast it will separate.
You can definitely turn this dressing into a rustic chutney by chopping the fruit and vegetables and stirring them together with a spoon.
This depends on where you are in the world. Check your local in-season food guide to see when mango is ready to eat near you.
Use the freshest mango possible, add honey, or pitted dates.
Got Leftover Mango?
Turn leftover mango into these delicious recipes:Print
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Salad
- Method: Blend
- Cuisine: American
Fresh mango chunks, cilantro, and a kick of jalapeño makes this mango dressing absolutely irresistible! All it takes is 10 minutes and you have yourself a vibrant dressing to go over your favorite salads.
Yields: 1 cup
- 1 large ripe mango, peeled, pitted, and chopped
- 1/2 cup fresh cilantro leaves, lightly packed
- 1 green onion, roughly chopped, whites included
- 1 garlic clove, peeled
- 1 Tbsp. chopped jalapeno
- 1/4 tsp. ground cumin
- 1/4 cup fresh lime juice, 1-2 limes
- 1/2 cup avocado oil
- Kosher salt and fresh ground black pepper
- To a bowl of a food processor, add mango, cilantro, onion, garlic, jalapeno, cumin, and lime juice. Season with salt and black pepper, to taste. Puree until smooth, scraping down sides as needed.
- With the food processor running, gradually add oil, in a slow, steady stream. The dressing should be thick, creamy, and light lime color. If it’s too thick, thin out by a teaspoon of water. Taste for salt and acidity.
- Store, refrigerated, in an airtight container up to 3 days.
- Mango: You will need 3/4 cup chopped mango, which equals to be about 1 large mango. Fully ripe mango works the best. Frozen mango can be used but thaw out first.
- Spiciness: This dressing is not spicy. Feel free to add more jalapeno.
- Oil: The dressing should emulsify when you add oil in a slow, steady stream. If you add the oil too fast it will separate.
- Original recipe published in July 2016 called for canola oil. We have since updated the recipe with avocado oil which is a healthier alternative.
- Serving Size: 2 Tablespoons
- Calories: 141
- Sugar: 4.1 g
- Sodium: 2.5 mg
- Fat: 13.7 g
- Carbohydrates: 5.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: salad, fresh, tropical, summer
I made this with mild olive oil and used it as a fish tacos sauce. Very delicious!!!
Any other option besides canola oil? would olive or avocado oil work?
Any other neutral oil, such as avocado or grapeseed would work.
Thanks for the recipe! I’m trying to make this dressing for a dinner party I’ll be hosting this weekend. Would 1 cup be enough for a salad for seven people?
Hi Ray! You should have more than enough. I hope you enjoy it!
This is amazing and I am going to try it out soon… If I don’t end up procrastinating though.
I hope you do give it a try! Thanks Roger.
Absolutely amazing and refreshing!! And I love that it has a jalapenos kick to it!!
Thanks Amy! I love a little kick too 🙂