Name: Easy Vegan Mango Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large mango*; 2 limes; 2 Tablespoons olive oil; ¼ teaspoon coarse sea salt; ½ teaspoon crushed red pepper flakes; 1 small clove garlic; ¼ cup water; 2 Tablespoons minced herbs (like cilantro)

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This Mango Salad Dressing is super tasty, incredibly refreshing and easy to make with just a handful of healthy ingredients. Oh yeah….we are upping our healthy salad game in the most delicious way with this easy Mango Vinaigrette that takes just 5 minutes to make.

Bright yellow mango salad dressing in a glass pitcher, a bowl of simple salad with same yellow dressing, lots of colorful chopped veggies strewn about.

Hubby says it has to be at least 75 degrees outside to enjoy mango salad dressing. Say what? Please, tell me you don’t subscribe to that nonsense!

Hot and sunny? Yes, please…give me some of that refreshing yumminess. Cool and cloudy? Of course, I’m manifesting summer weather with mango dressing on my salad.

When mango is in season, use fresh…the rest of the year, use frozen mango for this delicious healthy homemade dressing. Either way it’s a win….right?

What does 1.5 cups of mango look like

Examples of mango needed for salad dressing: one large red mango or 2 smaller ataulfo mangos, or 1 ½ cups frozen mango cubes.

Be prepared to use however much mango yours yields. An extra large red mango will give approximately the same amount of flesh as two smaller ataulfo mangos, which is equivalent to about 1 ½ cups of cubed mango. If your mango yields a bit more, you can add a bit more lime juice or water to just make more dressing. Or, use anything beyond the 1 ½ cups cut into slices or cubes and add it to your bowl for a delicious mango salad.

Ingredients and Substitutions

Labeled ingredients: mango, two limes, red pepper flakes, sea salt, garlic, olive oil, chopped cilantro

VARIATIONS:

Sweet and Spicy Mango Dressing: Substitute orange juice for the lime juice, add in a squirt of honey. Use ¼ teaspoon cayenne pepper or chipotle chili powder and some minced jalapeno or serrano chili pepper for garnish.
Mango Vinaigrette: Substitute white wine vinegar for the lime juice.
Make it a Mango Smoothie: Skip the olive oil. Add half an avocado and an entire bunch of fresh parsley to the blender with remaining ingredients. Up the water to a full cup and also include ½ cup crushed ice.

How to cut a mango

It’s best to use a wooden board, a sharp chef’s knife, and a large spoon to cut your mango. A small paring knife also comes in handy.

Place your mango stem side down on the cutting board. Cut as close to the center pit as possible all the way down. Repeat on the other side. You will have three sections, the middle one containing the pit.

Use your large spoon to scoop the mango flesh from the peel. Then use your small paring knife to work on the inside portion. Peel off the skin and then cut any flesh from the pit that you can.

How to make it

This dressing is easy to make in your food processor or blender. You can also use an immersion blender or a personal sized blender for this creamy vegan mango dressing.

Food processor bowl with chunks of mango. Small wooden board with two limes and a colorful juice squeezer.

Roll your limes underneath a flat palm to bring their juice to the surface. Squeeze out the lime juice directly over the food processor bowl for less clean up.

Place mango, lime juice, water, olive oil, garlic and crushed red pepper into the bowl of a food processor. Process until smooth. Taste for seasoning, adding in additional salt or pepper as desired. Use a spoon to check the consistency and add in more water or lime juice until pourable.

Stir in cilantro and any minced hot peppers by hand. Otherwise, your dressing will have a muddy color. It will still taste fantastic, so no worries if you threw everything in at once. Next time, you’ll remember and have this beautiful bright yellow color with flecks of red and green.

Bright yellow mango salad dressing being poured from a glass pitcher onto a green salad with radish, cucumber and quinoa.

That’s it! You’re ready to pour that mango dressing onto your favorite green salad combo.

Spinach salad with blackberries, pecans and drizzled with mango dressing. There is a small glass pitcher with extra yellow, mango dressing on the side of the round white rimmed plate.

A fruity, naturally sweet mango dressing is perfect on a salad with fresh spinach, blackberries and pecans.

Bright yellow mango dressing pouted onto a simple green and grain salad.

A simple salad with greens, cucumber, radish and quinoa is greatly enhanced when dressed with this mango vinaigrette.

Debra’s Pro Tips

Large white salad bowl filled with julienned romaine, radishes, cucumbers, drizzled with bright yellow mango salad dressing. Dispersed on the counter are cilantro, limes, red hot chili peppers and chunks of veggies.

Make it a dinner salad by adding in some protein.
A combination of raw and cooked veggies makes for an interesting salad.
This can go either way…savory or sweet…so think outside the box. I like to mix my mango dressing with cauli-rice or shredded cabbage as a side for tacos.
Short on time? Use frozen mango chunks, any time of the year.
Sale on fresh mangos? Make a triple batch and freeze in 1 cup portions.

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📖 Recipe

Small glass pitcher filled with bright yellow salad dressing with specks of red and green. In the background is a bowl of salad and some squeezed limes.

Easy Vegan Mango Salad Dressing

Author: Debra Klein

Mango Salad Dressing is super tasty, incredibly refreshing and easy to make with just a handful of ingredients.

4.98 from 107 votes

Rate this Recipe

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Prep Time 5

Total Time 5

Course Condiment

Cuisine American

Servings ½ cups

Calories 42 kcal

Equipment

Ingredients

Optional Garnish

▢ 2 Tablespoons minced herbs like cilantro

Instructions

Add mango flesh, lime zest and juice, olive oil, sea salt, red pepper flakes and garlic zest and water into blender or bowl of food processor. Blend until consistent, creamy texture.
If dressing is too thick, add more water 1 Tablespoon at a time until desired consistency.
Stir in cilantro and minced chili peppers. Taste for seasoning. Add a splash of lime juice for zing, red pepper flakes for spice or salt to bring out the sweet mango flavor.

Video

Notes

MANGO: One extra large mango, two small mangos or about 1 ½ cups of cubed mango.

MEAL PREP AND STORAGE

SERVE: Pour over your favorite salad, grain bowl or roasted veggies. Slather on your veggie burger, wrap or favorite vegan sammie. Use as a dip for veggies, fries or mini samosas, or drizzle onto your favorite flatbread pizza.
PREP AHEAD: Definitely. This easy dressing can be stored on the counter for a few hours, or store in the fridge or freezer until you’re ready to use. It takes just 5 minutes to make, so this is the perfect meal prep salad dressing for your week.
STORE: Use clean glass jars with tight fitting lids to maximize shelf life. Store in the fridge for a week or freezer for up to 3 months.
FREEZE: I like to use freezer safe zip top bags for freezing dressing because they can be frozen flat to take up less space. Thaw in the fridge overnight.

Nutrition

Serving: 1gCalories: 42kcalCarbohydrates: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 46mgFiber: 1gSugar: 4g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

Categories

Gluten Free Grain Free Kosher for Passover Salad Dressing Shabbat Vegan

Comments

4.98 from 107 votes (100 ratings without comment)