Sweet and Spicy Mango Salad Dressing – so delicious, super easy and the anecdote for boring salads! Oh, and it’s fabulous drizzled over pan-seared or grilled salmon, shrimp or chicken too!
I don’t like to let things get boring or tedious. In fact, when life starts to feel routine or mundane, my first impulse is to conjure up an idea or two to pizzaz things up a bit. Admittedly, sometimes these are crazy ideas, but nevertheless, discovering new ways of doing things, definitely keeps everyday life from getting humdrum and monotonous.
The same thing is true with food. It’s easy to get in a rut, isn’t it? Do ever feel like you’re eating the same things over and over? If you feel like that’s happening, it might be time to change things up a little. Or a lot. And that’s my job – to help you think “outside the box” of your culinary world…
For example, salads. If you haven’t noticed, we’re crazy about salads here at The Café. If you’re bored with your salad life, I suggest you check out our salad archives. One of my favorite things to do is to create fresh, delicious salads with the unending array of delightful, seasonal ingredients. I actually shocked myself when I took a peek at the archives and saw how many salads and salad dressings there are! Everything from green salads to pasta salads to quinoa salads to noodle salads to black bean salads… Whew! Yes indeed, we do enjoy salads!
This super easy, Sweet and Spicy Mango Salad Dressing is a recent favorite of ours. I’ve used it with lots of different types of salads, and have even drizzled it over pan-seared salmon and grilled chicken. The dressing transforms a simple green salad into a magically delicious accompaniment to just about any meal.
Like the name implies, it’s sweet; with fresh mango and honey and spicy; with cumin, garlic, cilantro and hot chili pepper.
A splash of lime juice adds lots of vibrant flavor and pairs nicely with the sweet and spicy ingredients. I used a Fresno pepper which is a red pepper, about the size of an average jalapeño and with similar medium heat. I love the little specks of red, but if you can’t find Fresno peppers (I usually buy them at Super Target), just substitute a jalapeño.
The best part (well, other than the fabulous flavor)? This dressing takes around 10 minutes to throw together and keeps well for a week in the fridge. Most of it’s done in the blender, making it super simple. It’s decently healthy too with only 1/3 cup olive oil and honey and fresh mango as the sweeteners.
So, if you’re tired of the same old salads…
Switch things up a bit and whip up a batch of this beautiful-hued, Sweet and Spicy Mango Salad Dressing.
It will add a bit of delicious panache to any meal!
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Sweet and Spicy Mango Salad Dressing
So delicious, super easy and the anecdote for boring salads! Oh, and it’s fabulous drizzled over pan-seared or grilled salmon, shrimp or chicken too!
- Yield: about 1 1/2 cups
- Category: Salad Dressing
- 1 large mango*, peeled, pitted and roughly chopped
- ¼ cup fresh lime juice, (2 medium size limes will yield approximately 1/4 cup, although yield does vary as some limes are much juicier than others.)
- ¼ cup fresh orange juice**
- 2 tablespoons honey***
- ½ teaspoon cumin
- 1 clove garlic
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
- 1-2 tablespoons finely chopped Fresno chili pepper, depending on how spicey you like things.
- 2 tablespoons finely chopped cilantro
- ¼ teaspoon freshly ground black pepper
- Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.
- Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
- Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
- Store in refrigerator for up to 1 week. Shake well before using.
You might be wondering why not just put everything in the blender? I tried that and the color gets kind of murky. It’s much prettier if you chop the cilantro and pepper fine and add them on their own. If you’re in a huge hurry, the flavor will be the same. Just drizzle in the oil from the opening in the top of the blender cap. I like to use a small funnel for this which prevents spattering.
* 1 large mango will yield about 1 1/4 cups diced or chopped fruit. If you have a little more or a little less, it’s fine.
** If you don’t have fresh oranges, the “not from concentrate” juice at your local store is fine.
*** Measure your oil first and let the oil run over your measuring spoon as you pour it into the measuring cup. When you get ready to measure the honey, it will release from the spoon like magic and make the job much easier.