Delicious and super easy this Mango Salad Dressing is the antidote for boring salads! Try it on salmon, shrimp and chicken too!
Have you noticed? Mangoes are starting to show up here, there and everywhere. I’m excited to share this delicious. Sweet and Spicy Mango Salad Dressing as a way to herald in the mango season. To me, it’s the perfect time of year to pizzaz up the winter menu with something deliciously fresh!
When is mango season?
Although you can generally find some type of mango at your local grocery store year round, mango season really starts in February and goes through September. Different varieties peak at different times and have varying shapes and colors. Here’s a rundown of the different types of mangos that are available in the U.S. and their peak season, according to The National Mango Board:
- Honey Mangos – mid-February through mid-August.
- Francis Mangos – mid-April through mid-August.
- Hoden – mid-February through July.
- Keitt – mid-July through mid-October.
- Kent – January through August.
- Tommy Adkins – January through December.
I don’t know about you, but I feel like it’s easy to get in a rut during these dreary winter months. But it doesn’t have to be that way. If it seems that you’re eating the same things over and over again, it’s time to change things up a little. Or a lot. Actually, that’s my job – to help you think “outside the box” of your culinary world, so here we go!
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. It was even a surprise to me when I took a peek at the archives and saw how many salads and salad dressings there are! There are green salads, pasta salads, quinoa salads, noodle salads. black bean salads, Mexican salads, Greek salads and on and on it goes. 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 also drizzled it over pan-seared salmon (like this Mexican Sugar Seared Salmon) and grilled chicken. The dressing transforms a simple green salad into a magically delicious accompaniment to just about any meal.
The ingredients for this Sweet and Spicy Mango Salad Dressing include fresh mango, honey, 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 small 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) a jalapeño will substitute nicely.
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!
Café Tips for making this Sweet and Spicy Mango Salad Dressing…
- 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.
- Here’s a great article on how to peel a mango.
- If you don’t have a fresh orange, 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.
- If you’re in the market for a blender, I have this KitchenAid Proline Blender. I love it and use it multiple times a week (sometimes a day!). It’s super well made, along the lines of a Vitamix, and can do everything a Vitamix does (and more). It’s not cheap, but like a KitchenAid mixer, it’s made to last for years.
This Sweet and Spicy Mango Salad Dressing was first published in 2015. We’ve refreshed to pictures and post and are reposting it for your salad eating pleasure!
- 1 large ripe 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 tablespoon finely chopped, medium heat chili pepper (I used a Fresno but jalapeño will also work well)
- 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.
See Café Tips above.
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