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Fresh, juicy mango, citrus, and spices collide in this unforgettable dressing.
Take your summer salads to the next level of deliciousness with this sweet, savory, and zesty Mango Dressing.
When you want to make a real flavor statement with your next salad, this recipe is the perfect choice. You can’t go wrong when the star ingredient is wonderful, sweet mango.
A little spicy, a little tangy and a little sweet, this dressing offers tasty complexity without overwhelming the palate.
Crispy, garden vegetables and greens turn into pure delight when this mango dressing is drizzled on top.
Other summer favorites
- Fresh mango chunks — For maximum sweetness and juicy goodness, you’ll want to make sure you use completely ripened mango. As a time saver, you can buy it already peeled, seeded and cut up at the grocery store. Thawed-out frozen mango will work fine, too.
- Lime juice, lime zest and orange juice — The citrus element makes a big difference in this dressing recipe. You need that tart, bright aspect to balance everything out. Fresh squeezed juices from oranges and limes will give you a better result than those from a bottle.
- Jalapeno — The one small jalapeno called for in this dressing will not make it super hot. It’s in there to add a bit of pleasant zest. Be sure to remove all of the seeds. For those of you who are nervous about peppers, start with ¼ of a jalapeno and add a little at a time, tasting as you go.
- Cilantro —This popular herb will round out your yummy dressing’s flavor profile. I’m aware that some people just don’t care for the taste of cilantro. If that’s the case, you can leave it out or try some parsley.
The directions are very easy. The blender is your go-to appliance here.
STEP 1 | Puree mango
Place 1 cup diced mango in a blender and process until puréed.
- How to dice a fresh mango – Stand the mango up on its end and carefully slice off the “cheeks” on either side of the seed in the middle. Take a paring knife and score the flesh in a criss-cross pattern, then gently scoop out the flesh away from the skin with a large spoon.
STEP 2 | Blend other ingredients
Add the remaining ingredients except for olive oil and blend until smooth. With the blender running on low speed, slowly pour in olive oil and blend until emulsified.
STEP 3 | Chill
Refrigerate until ready to serve.
FAQs about Mango Dressing
You can store it in an airtight container in your refrigerator for about a week.
Honestly, this dressing is best when it’s freshly made, but if you have to decide whether to freeze it for later or throw it out, I’d say give freezing it a try. It should be ok for 1-2 months. Thaw it in the refrigerator and then blend it well in your blender before serving.
These days more and more people are asking questions like this. Yes! This Mango Dressing is vegan friendly and a flavorful addition to lots of vegetable dishes.
This dressing is so good, you can afford to be adventurous! It pairs amazingly with avocado. Use it as a dip or on cooked veggies like broccoli, leafy greens or zucchini. It can even be a glaze for meats, especially chicken and fish.
Mango Dressing: behind the recipe
When the summer heat ratchets up, we all want food choices that keep our kitchens cooler. I know I do. Let that hot stove take a rest!
Fresh, homemade meal salads with this amazing tasting Mango Dressing are a healthy and satisfying choice for lunch or for dinner.
This mango dressing recipe is a versatile complement to all your favorite salad ingredients. It enhances the flavors of raw garden veggies, as well as fish, chicken, and tofu.
- 1 cup mango diced and puréed
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 teaspoon lime zest
- 3 tablespoons honey
- 1 small jalapeno seeded and chopped
- 1/4 cup cilantro leaves
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Place 1 cup diced mango in blender and process until puréed.
- Add remaining ingredients except for olive oil and blend until smooth.
- With the blender running on low speed, slowly pour in olive oil and blend until emulsified. Refrigerate until ready to serve.
- For maximum sweetness and juicy goodness, you’ll want to make sure you use completely ripened mango.
- As a time saver, you can buy it already peeled, seeded and cut up at the grocery store. Thawed-out frozen mango will work fine, too.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.