TANGY MANGO VINAIGRETTE
- Abby (aka B-Cake)
- Aug 7
- 3 min read
Updated: Aug 9
Super easy, tangy mango vinaigrette. Homemade dressing that’s simple to make and tastes like a tropical vacation!
This summery, tangy mango vinaigrette was a happy accident. I had some mango that needed to be used up, and a salad dressing seemed like a fun experiment. When I tasted it, it was like a burst of nostalgia. For a minute I couldn’t remember where I had tried almost this exact flavor. Then I realized that it was incredibly similar to a passion fruit salad dressing I had enjoyed (three times in a week!) in Costa Rica on vacation with my sister! Now I can’t get enough of this mango variety, even though it makes me want to go back to the beach! 🙂
This mango vinaigrette seriously couldn’t be easier! When the weather is warm, and the last thing you want to do is turn on your oven, whip this up in minutes for a refreshing lunch or dinner. To make a complete meal out of it, use up that Farmers’ Market haul, and toss in every fresh vegetable you have on hand. Add your choice of protein, or party like the Costa Ricans and top it with a seared tuna steak. This dressing can also be drizzled over rice bowls or used as a dip for veggies, such as cucumber slices.
There are only a handful of ingredients:
Mango - I used frozen, organic mango chunks that had thawed. Fresh or frozen (then thawed) mango will work as long as it’s juicy!
Lime Juice - Freshly squeezed. A little acidity to balance out the mango’s sweetness.
Oil - I use olive oil or avocado oil. You could use a neutral oil if you prefer.
Coriander - Ground. Freshly ground has the best flavor.
Basil - Fresh from the garden if you have it!
Cilantro - Did you know cilantro is the fresh version of coriander?! 🙂 …if you hate it, simply omit it
Cayenne Pepper - Ground. Just a tad for a spicy kick. Omit if you can’t tolerate spice aka you’re from the midwest.
Salt - Always!
Love easy, homemade salad dressings? Try this Easy Creamy Caesar Dressing! It's high protein thanks to the cottage cheese and anchovies.
Or this Creamy Vegan Herb Salad Dressing using white beans as the base.
Looking for a way to use up mango? Try this Sweet-N-Spicy Mango Coriander Hummus!
TANGY MANGO VINAIGRETTE (V, GF, DF, SD)
What You'll Need:
2 cups mango chunks, thawed if frozen
2 tablespoons freshly squeezed lime juice
¼ cup olive oil, plus more to thin as desired
2 large cloves garlic, halved
¾ teaspoon ground coriander
¼ cup roughly chopped fresh basil, approximately 6-10 large basil leaves
3 tablespoons roughly chopped cilantro leaves
Sprinkle ground cayenne pepper, or to taste
¼ teaspoon fine sea salt, or to taste
How To Make it
1. Add mango chunks to a high-speed blender with the lime juice, olive oil, and garlic. Blend until smooth.
2. Add the remaining ingredients and pulse until thoroughly combined and herbs are minced and incorporated.
3. Taste, adjust seasonings if desired. I prefer thick dressing, so I didn't add extra olive oil. But, if you prefer to thin it, add extra olive oil and/or lime juice by the tablespoon, blending in between additions, until desired consistency is reached. Store in the fridge until serving.
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Abby
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