Homemade Mango Salad Dressing is sweet with a little kick of spice. Made with eight ingredients, this mango dressing recipe is a fantastic way to transform any veggie bowl or salad into a juicy tropical meal.
Why I love this recipe:
Salads at home can sometimes fall into the category of boring or normal.
BUT. Having a delicious, homemade salad dressing to top a salad with makes all the difference in flavor, and this sweet and spicy Mango Salad Dressing recipe is utterly delicious.
I will be honest with you: The hardest thing about this recipe is peeling and dicing the fresh mangoes. The good news is the recipe makes 2 cups of dressing so it’s worth the trouble because you can use it plenty of times.
It also keeps in the fridge for up to a week and works wonderfully drizzled on top of all kinds of salads and bowls.
Other salads you’ll love:
- Diced mangoes—fresh mangoes are a million times better, so please seek them out. I’ve tried this dressing recipe with frozen mangoes, and while it works, it’s just OK because it doesn’t pack nearly as much juicy mango flavor as the fresh ones do.
- Cilantro—if you hate these, consider replacing the leaves with the same amount of curly leaf parsley.
- Lime juice—freshly squeezed because it adds a lovely pop of acidity and flavor
- Extra virgin olive oil
- Fresh ginger—this adds a little spice, as well as some earthy sweetness to the dressing.
- Red pepper flakes—this adds some heat. If you want even more heat, add in a hot pepper… Serrano adds heat and the pretty pop of red that makes this dressing look so pretty! But go for whatever you like.
- Honey—this compliments the mango and adds more sweetness to the dressing.
- Brazilian sofrito or garlic cloves—because y’all know I love this stuff.
You’ll also need:
How to make Mango Salad Dressing
Slice and chop the mangos. You’ll need about 2-3 for enough to make this salad dressing, and I know it’s a pain to chop, but it’s worth the effort. (Don’t know how to cut a mango? This tutorial might help you out!)
Blend everything. Simply throw the mango into the blender (or in a large food processor) with the cilantro, lime juice, olive oil, peeled ginger, red pepper flakes and sofrito (or garlic cloves.) Season with salt and pepper.
Give it a good buzz and blend until smooth.
Taste. Add extra salt and pepper, if necessary.
Serve and store any leftovers in a mason jar in the fridge for up to a week.
How to use this salad dressing:
Make delicious salads! Simply choose your favorite greens, toppings and protein. Don’t forget to add extra sliced mangos to the top for more mango flavor.
Make a killer veggie bowl: Pick a grain like quinoa, brown rice, wheat berries, farro or whatever you like. Then choose your favorite greens—I love cabbage (because purple cabbage adds beautiful color!), radishes, some lettuce… basically just your favorite crispy, juicy veggies.
If you need a protein to top, grilled shrimp is a match made in heaven! I also love it with Baked Lime Salmon, Chimichurri Salmon or even some pan seared chicken with Brazilian chicken seasoning. Another option is adding chopped or shredded Rotisserie-Style Brazilian Chicken. In other words – it’s great with everything!
Other Fruity Salads to Try:
- Creamy Avocado Lime Dressing
- Watermelon Salad with Cilantro Honey Lime Dressing
- Melon Salad with Honey Yogurt Dressing
- Pear Salad Recipe
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Mango Salad Dressing
- 1 pound of diced mangoes from about 2-3 fresh large mangoes
- 1/4 cup cilantro leaves
- 1/4 cup lime juice freshly squeezed
- 1/3 cup extra virgin olive oil
- 1 inch piece of ginger
- 1 teaspoon of red pepper flakes
- 1 tablespoon of honey
- 2 teaspoons of Brazilian sofrito or 2 cloves of garlic
- salt and pepper to taste
- Add the diced mangos to the blender (or food processor) with the cilantro, lime juice, olive oil, ginger, red pepper flakes, honey and Brazilian sofrito to a blender. Season with salt and pepper.
- Blend until smooth. Taste and add additional salt and pepper, if necessary.
- Serve or store