This sweet and spicy Mango Dressing brings bright flavor to your favorite green and grain salads.
Why Make This Recipe
- Straight Up Delicious: Mild sweet mango flavor with a hint of chile and ginger makes the tastiest dressing around.
- So Many Uses: Dress a salad with this spicy mango dressing, of course, but also serve it as a sauce for grilled chicken or shrimp. More ideas in Expert Tips!
- Special Diet-Friendly: This recipe is gluten-free, dairy-free, and vegan, and has no added sugar, making this a keeper for people with all kinds of dietary restrictions.
- Mango: Any kind of mango will work for this recipe. Champagne (Ataulfo) mangoes are particularly nice, as they can be less fibrous than other mangoes and sometimes sweeter as well. You can also use frozen mango cubes—just defrost first and pat dry before using. Buy extra and use some to make Sweet Mango Crêpes!
- Ancho Chili Powder: This is one of my favorite types of chili powder, as it’s spicy and warming without being super hot. But you can replace this with a different kind of chili powder as well. Chipotle chili powder would work well, or replace with smoked paprika for a different flavor.
- Ginger: Fresh ginger is recommended here. Feel free to leave it out if you don’t have it.
- Orange Juice: I always recommend fresh squeezed juice. This recipe will use the juice from about 1 navel orange half.
- Rice Vinegar: Rice vinegar is a mild vinegar that doesn’t overpower the other flavors in this mango vinaigrette. For a substitute, I’d try red wine vinegar, or replace with lemon or lime juice.
🥣 Step-by-Step Instructions
Cut each lobe off a mango lengthwise, avoiding the pit in the center. Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass.
Repeat with second lobe. Cut mango flesh into cubes (you should have about ½ cup). Put mango cubes into a blender and add 2 tablespoons rice vinegar, 2 tablespoons orange juice, 2 teaspoons fresh minced ginger, and ⅛ teaspoon chili powder.
Blend until smooth, scraping down sides as necessary. With blender running, pour ¼ cup olive oil into the top opening of the blender. Blend until combined.
Unless you are using your dressing for a dip, add 1 tablespoon of water at a time to loosen up dressing (up to 3 tablespoons).
If your mango is too fibrous, put dressing through a fine-mesh sieve, pressing down on any mango solids.
Season with salt and pepper, to taste. Store in a covered jar in the refrigerator for up to 5 days.
🧐 Recipe FAQs for Mango Dressing
Yes, this dressing will freeze well. Freeze in a ziplock freezer bag or airtight container for up to three months. Note that dressing might separate when defrosted. If that happens, either pour into a bowl and whisk vigorously, or pop it back into the blender and blend until it comes together.
No, you don’t need to refrigerate mangoes. You can leave them on your counter until they ripen. At that point, if you aren’t going to use them right away, you can put them in the refrigerator to stop the ripening process. They will last in the fridge for 4-7 days.
Yes, mangoes are a delicious fruit that is also nutritious. They are rich in Vitamin A and Vitamin C and have fiber as well. Some studies have shown that eating mangoes can help people with chronic constipation as well! That said, mangoes are also quite sweet so moderation is important if you are limiting sugar.
👩🍳 Expert Tips
Mangoes become sweeter as they ripen, and this mango dressing recipe is actually perfect for when you have a mango that ripens past its peak. That said, if your mango is not quite ripe, or just isn’t very sweet, you may need to add a little sweetness to your dressing. Try a teaspoon or two of maple syrup or honey.
This recipe is quite versatile, as you can flavor it in many different ways. Try curry powder instead of chili powder. Or add extra heat with red pepper flakes or chopped jalapeños or habanero (if you’re brave!). You can also make a more citrusy version by replacing the vinegar with lemon or lime juice, and adding zest as well. You can add herbs as well like fresh basil or cilantro. For a creamier version, try blending in some yogurt (obviously it will no longer be vegan if you do that).
There are so many delicious uses for this spicy mango salad dressing. I love it to jazz up a grain salad, like this Quinoa Grain Bowl or this Vegan Buddha Bowl. It also makes a terrific sauce for grilled chicken or pork tenderloin. And, it goes with seafood too. Think mango dressing for salmon or shrimp, or use it as a sauce for fish tacos.
You can use it for a green salad too, of course—I especially love it with avocado! You can also try it as a dip for carrot sticks and celery sticks. An upgrade from your standard crudité! Mango also plays nice with all sorts of fruit, so try drizzling it on a fruit salad with apples, blackberries, blueberries, pineapple, or cherries.
Depending on how you use it, you may also find that you want your dressing to be more or less thick. If you want to drizzle it, you can loosen it up by adding more orange juice or water. Or keep it thick if you want to use it as a dip.
Other Delicious Salad Dressings
If you follow me at all, you know I love a good salad dressing. If you do too, please check out some of my other favorite dressings. All are gluten-free, and some are vegan too!
If you try this creamy mango dressing recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
📖 Recipe Card
- 1 whole mango (or ½ cup chopped mango flesh)
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 2 teaspoons minced fresh ginger
- ⅛ teaspoon ancho chili powder
- 4 tablespoons olive oil
- Salt and pepper, to taste
- Cut each lobe off the mango lengthwise, avoiding the pit in the center.
- Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass.
- Repeat with second lobe.
- Cut mango flesh into cubes (you should have about ½ cup).
- Put mango cubes into a blender and add rice vinegar, orange juice, ginger, and chili powder.
- Blend until smooth, scraping down sides as necessary.
- With blender running, pour olive oil into the top opening of the blender. Blend until combined.
- Unless you are using your dressing for a dip, add 1 tablespoon of water at a time to loosen up dressing (up to 3 tablespoons).
- Season with salt and pepper, to taste, and serve.
Make-Ahead: Store in a covered jar in the refrigerator for up to 5 days. You can also freeze mango dressing, but it may separate when defrosted. If it does, whisk vigorously or pop into blender and blend until it comes together.
Note: If your mango is particularly fibrous, put dressing through a fine-mesh sieve, pressing down on any mango solids.
Flavor Options: Try curry powder instead of chili powder. Or add extra heat with red pepper flakes or chopped jalapeños or habanero (if you’re brave!). You can also make a more citrusy version by replacing the vinegar with lemon or lime juice, and adding zest as well. You can add herbs as well like fresh basil or cilantro. For an even creamier version, try blending in some yogurt (obviously it will no longer be vegan if you do that).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 51mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.