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mango cilantro salad dressing

Mango Dressing

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  • Author: Katya
  • 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.


Units Scale

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


  1. 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.
  2. 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.
  3. 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