This Sweet and Spicy Mango Salad Dressing is a creamy, healthy, gluten-free salad dressing recipe that can be made in under 10 minutes using pantry staples. Use fresh or frozen mangoes to make it (gluten-free, can be easily made vegan).

About Mango Salad Dressing

Sweet and Spicy Mango Salad Dressing is a healthy and creamy salad dressing that can be made using fresh or frozen mangoes. It is sweet, spicy, and tangy, all at the same time, and can be drizzled over any salad to perk up its taste.

Made using simple ingredients, this dressing comes together in under 10 minutes. Apart from using it as a salad dressing, this versatile recipe can be used as a dipping sauce as well.

This recipe will yield approx 1 cup of mango dressing. You can easily double or triple the recipe if making it for a crowd.

Here are some more salad dressing recipes that you may like

• Thai Vinaigrette
• Green Goddess Salad Dressing
• Sesame Ginger Salad Dressing
• Lemon Garlic Salad Dressing
• Lemon Basil Vinaigrette
• Strawberry Balsamic Vinaigrette
• Lemon Sumac Vinaigrette

Ingredients

Mango – The star ingredient of this dressing is ripe mangoes. Juicy and yummy, you can use any variety of mangoes to make this dressing. If mangoes are not in season, use frozen mangoes or canned mango puree to make it.

Extra Virgin Olive Oil – Make sure you use a good quality extra virgin olive oil, as that makes a huge difference in the taste.

Orange Juice – Orange juice adds that perfect hint of tanginess that complements the sweetness of mangoes really well. Make sure to use freshly squeezed juice for the best taste.

Honey – Add in some honey to add sweetness. If the mangoes are sweet enough, you can skip adding it too. Also honey is not vegan, so if you are looking for a vegan option, you can use brown sugar or maple syrup instead.

Other Ingredients – You will also need cilantro, garlic, red pepper flakes, and salt.

How To Make Mango Salad Dressing

Preparation

Start by preparing the mango. Choose a ripe and juicy large mango to make the dressing. Wash the mango well with water and peel the skin using a sharp paring knife. Cut the flesh into small pieces and discard the seed.

Make The Dressing

Add 1 cup of chopped mangoes, ¼ cup orange juice, 2 tablespoon honey, 2 tablespoon chopped cilantro, 1 whole garlic clove, 1 teaspoon red pepper flakes, and ½ teaspoon salt to a small food processor or a chopper and blend until the ingredients start to come together.

With the processor still on, pour ½ cup extra virgin olive oil very slowly from the opening and blend until the dressing is creamy.

Use the mango dressing over salads or serve it as a dipping sauce.

Pro Tips By Neha

While measuring the ingredients, measure the oil first, and then in the same measuring cup, measure the honey. Honey will slide out like magic without sticking to the cup.

If using canned mango puree, use ¾ cup puree in place of 1 cup of chopped mangoes.

You can also make mango puree at home using my recipe homemade mango puree recipe.

Variations

You can try adding other ingredients too in this dressing and make your own variation. I like to add roasted red bell pepper, red onion, avocado, lime, tomato, ginger, yogurt, or dijon mustard to this dressing and get a new flavor every time.

You can add Jalapeno pepper, or Thai red chilies to this dressing and make it spicier.

Make Mango Citrus Salad Dressing by adding ½ teaspoon orange zest, ½ teaspoon lemon zest, and 1 tablespoon lemon juice to the below-mentioned recipe.

Use other oils like sesame oil, grape seed oil, avocado oil, etc for variation in taste.

Serving Suggestions

Drizzle it over any salad recipes like fruit salads, pasta salads, strawberry spinach salad, etc, and perk up their taste.

I sometimes pour it on buddha bowls, grilled chicken, fish, and shrimp for that extra flavor and zest. Yummy!

You can even use it as a dip for your starters and appetizers.

You can also slather it over veggie burgers or wraps for a yummy fruity twist.

Storage Suggestions

You can store this spicy mango salad dressing in an airtight container or glass container for about a week in the refrigerator. Shake it well before using.

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