This mango salad dressing is creamy, vibrant, and full of tropical flavor. It's perfect for brightening up your salads with a refreshing, fruity taste.
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Mango dressing is a simple recipe that instantly takes any salad from plain to unforgettable. I started making this when I had a few overripe mangoes sitting on the counter that were too soft to slice neatly, but perfect for blending. The result was so fresh and flavorful that I haven't gone back to store-bought dressings since.
This dressing pairs beautifully with tropical salads like mango avocado or prawn mango salad, but I've also drizzled it over grilled chicken and even used it as a dip for veggie sticks. The sweetness of the mango, combined with a little lemon juice and good olive oil, makes it both refreshing and balanced.
I tend to make this a lot during summer, especially when mangoes are in peak season and bursting with flavor. If you've never tried making your own fruit-based salad dressing, this is a great one to start with. It's easy to make and so worth it.
Ingredients
- Fresh ripe mangoes - Provide natural sweetness, vibrant color, and a creamy base for the dressing.
- Freshly squeezed lemon juice - Adds brightness and balances the sweetness with a hint of acidity.
- Extra virgin olive oil - Gives the dressing a smooth texture and a subtle richness.
- Kosher salt - Enhances the overall flavor and brings out the sweetness of the mango.
Scroll down to the recipe card for quantities used.
Instructions
Place cut mango pieces in a blender.
Pour in olive oil, lemon juice, and a pinch of salt.
Pulse the blender until the mixture is smooth and creamy. Scrape the sides with a spoon or spatula in between pulsing.
Chill the dressing in the refrigerator until serving over a salad.
Hint: Use fully ripe, sweet mangoes for the best flavor and creamy texture. Slightly underripe mangoes can make the dressing more tart and less smooth.
Variations
Here are some easy ways to customize this mango salad dressing recipe:
- Add ginger - A little grated fresh ginger adds warmth and a hint of zing that pairs well with mango.
- Add spice - Blend in a small piece of fresh chili or a pinch of red pepper flakes for a sweet-and-spicy kick.
- Make it creamier - Add a spoonful of Greek yogurt or coconut milk for a richer, smoother texture.
- Boost the citrus - Swap lemon juice with lime juice or add some orange zest for a citrusy twist.
- Introduce herbs - Mix in fresh herbs like cilantro or mint for added freshness and depth.
- Use flavored oil - Try avocado oil or chili-infused olive oil to subtly change the flavor profile.
Tips
Top tip: Chill the mango before blending if you plan to use the dressing right away. This saves time and gives it a refreshing taste immediately.
- Avoid using the fibrous part near the mango seed to keep the dressing smooth.
- Scrape down the sides of the blender to ensure everything blends evenly.
- Taste and adjust the lemon juice and salt based on the sweetness of your mango.
- Store any leftover dressing in an airtight container in the fridge for up to 3 days.
- Stir in a tiny splash of water or lemon juice before serving if the dressing thickens in the fridge.
Serving suggestions
This mango dressing pairs beautifully with tropical or fruity summer salads. It's especially delicious drizzled over a mango avocado salad. You can also use it on a prawn mango salad for a refreshing seafood dish that's both light and satisfying.
Beyond leafy greens, this dressing works great as a finishing touch for grain bowls or roasted vegetable platters. Try it over quinoa or couscous with grilled chicken, cucumbers, and fresh herbs for a flavorful lunch or dinner. The fruity and tangy flavor helps tie everything together and adds a bright, tropical twist to more neutral ingredients.
For something different, use it as a dipping sauce or marinade. I've served it as a dip for grilled shrimp skewers or raw veggie sticks during summer gatherings, and it's always a hit. You can even drizzle it over my cucumber and mango salad for an extra boost of mango flavor. It's a simple way to level up your favorite dishes with minimal effort.
Storage
Store the salad dressing in an airtight container or glass jar in the refrigerator for up to 3 days. Since it's made with fresh ingredients and no preservatives, it's best enjoyed within that time for peak flavor and texture. If it thickens slightly in the fridge, just give it a good stir or whisk before using, and if needed, add a splash of lemon juice or water to loosen it up.
FAQs
Yes, you can use frozen mango. Just thaw it completely and drain any excess liquid before blending to maintain the dressing's texture.
It will stay fresh in an airtight container in the refrigerator for up to 3 days. Be sure to give it a quick stir before each use.
You can substitute lime juice or a splash of white wine vinegar for a similar tangy flavor that balances the sweetness of the mango.
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Recipe
Mango Salad Dressing
Ingredients
- ½ heaping cup fresh ripe mangoes cubed (1 large mango)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons extra virgin olive oil
- generous pinch of kosher salt
Instructions
- Place cubed fresh mango pulp in a blender.
- Pour extra virgin olive oil, freshly squeezed lemon juice, and a generous pinch of salt.
- Pulse the mango mixture until smooth and creamy, while scraping the sides with a spoon or spatula in between pulsing.
- Pour the mango salad dressing into a container and chill in the refrigerator. Drizzle over salads.
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