I'm all about dressings that bring salads to life, and this mango salad dressing does just that. It's sweet, zesty, and has a little heat-just 5 minutes and a blender, and you've got a tropical sauce that makes any bowl taste amazing.
I make it all the time for our weekday lunches, and it never fails to impress. Besides salads, I like to serve it over grilled salmon, chicken breast, shrimp or cod.
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Why I Love This
- It's bright, fresh, and seriously foolproof. I love how the mango adds natural sweetness while the ginger and lime keep it zippy.
- It makes even the simplest salad feel special, and it's one of those dressings that always gets compliments-even from picky eaters. Plus, it keeps well, so I can make it ahead for busy days.
- Even better? It's customizable, stores well, and doubles as a drizzle for grain bowls, tacos, or grilled chicken.each bite is crunchy outside and tender inside.
Ingredients
- Mango - Fresh ripe mango is ideal, but frozen mango cubes work perfectly too. From all mango types, I like using Ataulfo mangoes for their creamy texture and natural sweetness.
- Cilantro - I usually stir it in after blending to keep the dressing a bright golden color. Parsley or other herbs will work too.
- Lime juice - Brightens the whole dressing. Freshly squeezed makes a difference!
- Extra virgin olive oil - A smooth, high-quality oil helps balance the acidity and brings everything together.
- Ginger - A small piece adds a warm, spicy depth. I use fresh ginger for the boldest flavor.
- Red pepper flakes - Just a pinch for heat. You can add more or less depending on your spice level.
- Honey - A little sweetness rounds out the flavors and enhances the mango. Feel free to use other favorite sweetener or even leave it out if avoiding sugar.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Mango Dressing
- Blend the base: Add the diced mango, cilantro, lime juice, ginger, honey, and garlic to a blender or food processor. Season with salt and pepper. Blend until smooth.
- Stir in extras: Transfer to a bowl. Add olive oil, red pepper flakes, and more chopped cilantro. Whisk to combine.
- Why I do it this way: I like the golden yellow color when cilantro is added last. Blending it in works too, but you'll see little green bits (still tastes amazing!).
- Taste and adjust: Add more salt or pepper if needed.
- Store it: Refrigerate in a jar for 5-7 days. Shake well before using.
Tips
- Use frozen mango - Just thaw it before blending. It's a great shortcut.
- Skip the honey for vegan - Swap in agave syrup or maple syrup.
- Add more kick - Want it spicier? Add a pinch of cayenne or fresh jalapeño.
- Thinner consistency - Add a splash of water or more lime juice.
- No food processor? - A smoothie blender works great.
- Make it creamy - Blend in a tablespoon of plain Greek yogurt or avocado.
- Love citrus? - Try lemon juice instead of lime for a brighter twist.
- Pair with grains - This dressing is perfect over quinoa, couscous, or rice bowls.
- Make it nutty - A spoon of tahini or almond butter adds richness.
- Add zest - A bit of lime zest brings an extra punch of citrus aroma.
What To Serve With Mango Salad Dressing
I love serving this dressing with fresh greens or as a drizzle over bowls. It's tropical, refreshing, and surprisingly versatile.
- Shrimp Salad
- Grilled Chicken
- Shrimp Tacos
- Roasted Veggies
Freezing And Storing Instructions
To Store. Keep in an airtight jar or container in the fridge for up to 7 days.
More Dressing Recipes
- Lemon Tahini Dressing
- Yogurt Dressing
- Herb Yogurt Dressing
- Strawberry Vinaigrette
- Peanut Dressing For Salad
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Mango Salad Dressing
Ingredients
Method
- Blend the base: Add the diced mango, lime juice, ginger, honey, and garlic to a blender or food processor. Season with salt and pepper. Blend until smooth.3 fresh mango, ⅓ cup high-quality extra virgin olive oil, 1 inch ginger, 1 tablespoon honey, 2 teaspoons garlic, ¼ cup lime juice, sea salt + pepper
- Stir in extras: Transfer the dressing to a bowl. Add olive oil, red pepper flakes, and chopped cilantro. Whisk gently to combine.
- Why I do it this way: I like the beautiful yellow color of the dressing when the cilantro is stirred in at the end. If you blend the cilantro instead, the flavor stays almost the same-but the dressing will have lots of small green bits. Totally fine either way, just less vibrant in color.
- Taste and adjust: Add more salt or pepper if needed.
- Store it: Keep refrigerated for 5-7 days. Give it a good shake before serving.
Nutrition
Notes
- Two cups of mango salad dressing typically equals about 16 tablespoons, and a standard serving size for salad dressing is 2 tablespoons per person.
- For 8 servings (2 tablespoon per person): 69 calories per serving
- For 6 servings (larger drizzle or sauce use): 92 calories per serving
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was adapted from Brazilian Kitchen Abroad.
FAQs
YES! You can leave it out or sub in fresh mint or parsley for a different vibe.
It can be! Just swap the honey for maple syrup or agave.
You can skip them or use a dash of cayenne or hot sauce instead.
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