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.
⅓ cup high-quality extra virgin olive oil, 1 teaspoon red pepper flakes, ¼ cup cilantro
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.