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