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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 ⅓ 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 ¼ 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 ¼ 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
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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.
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Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
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Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
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Store in refrigerator for up to 1 week. Shake well before using.
See Café Tips above.
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nunu says
My 2 year old is always begging me to serve him tortilla chips that he dips in this. "Chips and mango, mommy, I want chips and mango."
Lindsay @ The Café Sucre Farine says
That's so sweet, Nunu!
John Balchus says
love the mango dressing recipe
Lindsay @ The Café Sucre Farine says
Thanks, John!
Susan says
This recipe sounds amazing! I don’t use oil is there any substitute that you can suggest?
Chris Scheuer says
Hi Susan, hmmm, you could try it without oil but I'm not sure, since I haven't tested it, if that would work.
Donna says
Can you substitute canned Alfonso mango puree for the fresh mango? If so, what would be the amount of puree needled? Love this dressing idea.
Chris Scheuer says
Hi Donna, I haven't ever used canned mango puree so I can't say if it would work. It's fabulous with fresh mangoes!
Donna says
Will try both!
IS says
Would mango that Ive frozen work for this recipe?
Chris Scheuer says
Yes, that will work, IS. Enjoy!
Marti says
This is delicious! I used avocado oil instead of olive oil and I used some type of hot pepper we had grown in the garden (hotter than jalapeno). It had a wonderful kick which complimented the sweetness beautifully. Thank you for a great recipe!
Chris Scheuer says
Awesome! Thanks for letting us know, Marti!
Emily says
I just made this dressing and all I can say is " WOW"! I've never ventured this far into the " fruity" salad dressings and I am not leaving any time soon.
Chris Scheuer says
Love that! Glad you enjoyed it, Emily!
agreso says
We made this in no time last night. Had it on a green salad this afternoon, and as a sauce for roasted duck this evening. Absolutely delicious! It’s so bright and citrusy!
Chris Scheuer says
Yay! So happy you enjoyed it!
Petra says
This dressing is delicious and easy to make.
Chris Scheuer says
Thanks, Petra! We love this dressing too!
Amanda says
(forgot the stars)!
Chris Scheuer says
Thanks, Amanda! 💕
Ruth says
Hi Chris - could you substitue frozen mango when making this dressing?
Chris Scheuer says
Hi Ruth, you definitely can use frozen mango! Enjoy!
Kathleen says
This is the most delicious dressing I have ever made. I could drink it, like a smoothie, it’s that good.
Chris Scheuer says
Thanks so much, Kathleen! I'm so happy you enjoyed this dressing! 💕
Nikhil Ashref says
Hi, Love this dressing, made it and it tastes sublime. But can you suggest what greens i can use this in and which type of salad goes with this dressing.
Love your salads page, its should be kept in the Salad National Treasure with your name in it. If ever i were to open a restaurant someday i would want you to come and inaugurate it.
Chris Scheuer says
Hi Nikhil, thanks for your very kind words 💕💕💕
Regarding this salad dressing, it is great with simple greens like arugula, baby spinach or butter lettuce. You can also pair it with cucumbers, strawberries, raspberries and blueberries.
Megan says
Looks great! I’m going to make it soon! Can I ask where you purchased you cruet? It is so cute, I’d love to have one like it.
Chris Scheuer says
Hi Megan, hope you enjoy the dressing! I'm always on the lookout for pretty cruets at thrift shops, consignment stores, antique shops, etc. This one I happened to pick up several years ago at a flea market in Paris. I wish I had a better answer to where you could buy one but maybe that's a good excuse for a trip to Paris!
Kate Bailey says
Allergy to orange juice, would pineapple or apple juice work?
Chris Scheuer says
Hi Kate, pineapple juice would work well!
Claire Van Allen says
I finally tried this dressing and enjoyed it. I did use jalapeno peppers instead of chili.
Sunita says
I made this today and it was a huge HIT!! Thanks!
I made couple of modifications - i skipped garlic and honey (since it was already sweet with mango). I added 1/2 tsp of parika to give a little color.
Chris Scheuer says
Thanks for sharing your results, Sunita, so happy you enjoyed this dressing as much as we have!
Brianne says
I would like to use this with a simple green salad, perhaps with goat cheese, arugula, spicy pecans? Any other suggestions? I don't want to use meat in the salad.
Chris Scheuer says
Hi Brianne, that sounds wonderful. A few dried cranberries might be nice for color and a bit of sweet here and there.Enjoy!
Liz says
Perfect change of pace from my usual balsamic vinaigrette! It's like sunshine on a plate!
Estes Porter says
Love this recipe this has given me a different way to change things iwant to try this with red apples blended with the mangos
Chris Scheuer says
Thanks, Estes. Let us know how the apple version turns out.
irene bennett says
I used this last Christmas over my chicken mango salad, it was such a hit I will certainly be making it again this year makes a somewhat simple salad into something special
Chris Scheuer says
Thanks for taking the time to share your results, Irene. Have a wonderful Christmas!
Patti says
Love this dressing! A local restaurant used to have a Pasta salad I absolutely loved with cilantro mango dressing. It was bow tie pasta, kiwi, strawberries, mandarin oranges and grilled shrimp on top. They no longer serve it, but now I create it at home with your dressing...spot on! Thank you!!
Chris Scheuer says
Oh, that salad sounds wonderful, Patti. I'm going to have to try that combination. Thanks for sharing!
Karla says
This is a crowd favorite and a constant request to every gathering we go to, thanks for sharing!
Chris Scheuer says
That's awesome, I love it!
Keiattiaye Chinn says
I would like to make this can you you use crushed red peppers flakes instead of the fresh chillies?
Chris Scheuer says
Yes, you definitely could!
Pallavi says
Hello, absolutely loved the sound of this recipe. I was wondering if I can make it and refrigerate it for the season (2 to 3 months). Have you tried that? How long will it stay?
Chris Scheuer says
Hi Pallavi, I think you'll love this recipe. I don't think I would keep it that long though. Perhaps, a week, at the longest because there is fresh fruit in it. The lime juice will help preserve the mango - but not that long. You could freeze some mangoes and then make a batch every week. It's pretty easy and quick to put together.
Amanda says
We made this in no time last night. Had it on a green salad this afternoon, and as a sauce for roasted duck this evening. Absolutely delicious! It's so bright and citrusy!
What are your thoughts on freezing it?
Chris Scheuer says
So happy you enjoyed this, Amanda. Sounds wonderful on roasted duck! Thanks so much for sharing your review! 💕