This mango salad dressing is fresh and fruity and contains only a handful of ingredients! It's quick & easy to make.
I'm one of those people who isn't quite sure about fruit in salads. I like my savory foods to be savory, and my sweet foods to be sweet.
I've never even made a strawberry salad dressing. Who even knows what possessed me to make a mango one! It was a good idea, I've decided.
I like mangoes, and I thought that if strawberries can make a good salad dressing, so can mangoes. I wanted to keep the ingredients simple so that the mango flavor shines through.
This mango salad dressing is perfect for summer! It's not too sweet, tastes a little tropical, and livens up any salad.
The salad I tested it with is a strawberry spinach salad with avocado. And yes, there's more fruit in there. I went all in. I'm still on the fence about strawberries in a savory salad, but spinach and strawberries is a pretty safe and well-loved combination, so there you have it.
How to make mango salad dressing
All you do to make this mango dressing is cut up the mango, add it to your food processor along with some lemon juice, honey, and salt & pepper. Slowly drizzle the olive oil in, and you've got a nice emulsion.
Add it all to a jar and keep it in the fridge for a few days. The recipe makes over a cup of dressing, so you'll be able to use it on a few salads easily.
Other homemade salad dressings to try:
- Simple Homemade Honey Mustard Dressing (Dairy-free)
- Homemade Ranch Dressing
- Easy Caesar Salad Dressing (10 Minutes & No Blender!)
Hope you love this easy mango salad dressing recipe!
Let me know in the comments if you make it. 🙂
Mango Salad Dressing
A fresh and fruity mango vinaigrette salad dressing.
- 1 cup fresh mango (about 2 medium mangoes)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt & pepper to taste
- 1/2 cup olive oil
- 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.
- This is the trusty food processor I used to make this salad dressing.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.