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This mango salad dressing recipe is fresh and fruity and contains only a handful of ingredients! It’s quick and easy to make.
Try my Homemade Ranch Dressing or Easy Caesar Dressing next.
Why you’ll love it
This bright and simple mango salad dressing has just five ingredients, including salt & pepper. It emulsifies in your food processor, giving it an irresistible silky texture. It’s perfect on a variety of leafy greens and vegetables and is ready in about 15 minutes!
I’m not even sure where the idea came from to make this mango dressing, but it was a good one. It’s not too sweet, tastes a little tropical, and livens up any salad. I kept the ingredients list short so that the mango flavor shines through in this homemade dressing.
What you’ll need
- Mangos – if you like salad dressings on the fruity side (e.g. strawberry), you’ll love using mangos!
- Honey – it adds another layer of sweetness and complementary flavor
- Lemon juice – for acidity and brightness to balance the sweetness and olive oil
- Salt & pepper – it’s important to bring out the flavors. Be generous!
- Olive oil – the delicious base of a good vinaigrette
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty food processor.
- Cutting a mango goes way smoother with a sharp, good-quality chef’s knife on a sturdy cutting board.
- I love storing this one in mason jars.
How to make mango salad dressing
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut up the mango into chunks, and add it to the food processor along with the lemon juice, honey, and salt & pepper.
- Slowly drizzle the olive oil in until you’ve got a nice emulsion.
- Chill for a while in the fridge if desired, and serve as suggested below.
Substitutions and variations
- I use standard mangoes (Tommy Atkins), but you can definitely experiment with other varieties, e.g. Ataulfo, Kent, etc.
- While I haven’t tested it, frozen mangos could work to make this a year-round dressing when mangos are out of season. They may be a little watery, though.
- Readers have also thrown in fresh cilantro or parsley.
What to serve with mango salad dressing
- For the perfect summer salad, dress my Strawberry Avocado Spinach Salad with it.
- You can add it to any salad, though. Use your favorite leafy greens like spring mix, arugula, butter lettuce, etc. and add in some cucumbers, little tomatoes, carrots, or bell peppers. Get creative!
- It’s a great side salad with my Chicken Milanese, Easy Grilled Pork Chops, Creamy Pesto Ravioli, or these Grilled Honey Garlic Shrimp.
Leftovers and storage
- It makes a generous amount (enough for a few salads easily). Store any leftover mango dressing in an airtight container or jar in the fridge for a few days.
- As with most dressings, I don’t recommend freezing this one since the texture/taste is likely to change.
If you made this easy mango salad dressing recipe, please leave a star rating and review below! You can also tag me on Instagram to be featured in my stories.
Mango Salad Dressing
Ingredients
- 1 cup fresh mango (about 2 medium mangoes)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt & pepper to taste
- 1/2 cup olive oil
Instructions
- Peel and dice your mangoes. Here’s a good step-by-step tutorial if you haven’t done it before.
- Add the mango pieces to your food processor along with the honey, lemon juice, and salt & pepper. Blend on high. Slowly drizzle in the olive oil while the motor is running.
- Transfer the dressing to a jar with a lid. Chill for a few hours or serve immediately. Dressing will last a few days in the fridge.
Notes
- This is the trusty food processor I used to make this salad dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, I made this but it came it pale and creamy rather than like a dressing, tasted great but not right texture, any idea what I did wrong?
I have nutribullet so I can’t drizzle in the oil I put it all I one go, is this why you think?
Hi Eve! Yes – it sounds like you didn’t get an emulsion going since you put the oil all in in one go.
Hi, can I make the dressing ahead of time and freeze?
Hi Deb! I’ve never tried freezing it. There’s a chance it’ll change texture. You’d have to try and see. You may need to whisk it after thawing.
I’ve really enjoyed this dressing, but this time I added about half a teaspoon of white wine vinegar just to give it a bit of a kick. It tasted good.
My mom this salad dressing and it was phenomenal. It was her first time making dressing and it was so good I had to get the reverse from her. Can’t wait to make it for my family.
I’m thrilled to hear that! Thank you, Thembi!
I would make this with lime rather than lemon juice as limes are traditionally served with mangos. Also, mangos are sweet enough that honey is not required.
You can do whatever you like, Jackie.
I’ll try tomorrow, can you use it dip sauce too?
You can, but it may not be thick enough to really adhere to vegetables like ranch would, for example. Hope you enjoy it!
Just replace the oil with Greek yogurt to make it a dip.
Can you use frozen mango chunks to make this dressing?
You could try, but I haven’t personally tested it.