This creamy Mango Salad Dressing comes together in minutes with just a handful of ingredients. It's umami-rich, sweet, savoury, tangy and fruity, with a lovely fresh ginger kick!
This throw it in a blender, beautiful, vibrant Mango Salad Dressing is so versatile. Yep, you can dress your salads with it, but you can also use it in loads of other ways.
Drizzle it on bowl meals, noodle dishes, pasta salads, tacos, stir fries, or rice dishes, serve it with tofu, falafel, spring rolls, or vegan chicken, add it to homemade coleslaw, sandwiches and wraps, or use as a marinade or dip.
In this post:
Here is exactly what you will be needing to make your own delicious Mango Dressing:
And a couple of ingredient notes:
- Mango - Any type of mango is fine as long as it is nice and ripe. You can even use frozen mango chunks. Just let them defrost before blending.
- Toasted sesame oil - This adds a really delicious roasted sesame flavour and I recommend using it for the dressing to be at its very best, but if you are WFPB, or just trying to limit your oil intake, feel free to omit it. You could also sub extra virgin olive oil or avocado oil.
- Nutritional yeast - This is what gives the dressing savoury, rich, umami flavour. It's not the same without it!
- Rice wine vinegar or lime juice - Either are great so use whichever you have or prefer.
- Soy sauce - Be sure to use a gluten-free soy-sauce if necessary. Tamaro or coconut aminos will work well instead.
- Fresh herbs - These are optional. Fresh basil, cilantro or parsley work really well.
Like things spicy? Make a spicy mango salad dressing! Simply add a small very finely chopped red chili pepper after the dressing has been blended, or a pinch of dried red pepper flakes.
How To Make Mango Salad Dressing
Well this couldn't be easier:
- Peel and de-stone the mango (need a quick visual of how? This super quick Jamie Oliver video might help!)
- Add the mango along with all of the other dressing ingredients to a blender or food processor.
- Blend until completely smooth. Taste and check the seasoning, adjust if required and that's it, you're done!
It's not fancy, and will take literally minutes to make, but it will elevate your meals all summer long!
Tips For Storing Leftovers
Leftover Mango Salad Dressing will keep for up to 5 days in a sealed container in the fridge.
Got lots of mangos? Make an extra large batch and freeze in small containers. It will keep well for up to 2 months in the freezer.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Mango Salad DressingAuthor:
- 1 large ripe mango , or 1 cup frozen mango, defrosted
- 1 tablespoon rice wine vinegar or fresh lime juice
- 1 tablespoon toasted sesame oil , omit for oil-free
- 1 tablespoon soy sauce , or Tamari (GF if necessary)
- 1 tablespoon nutritional yeast
- 1 tablespoon grated fresh ginger
- ¼ teaspoon sea salt
- water to thin if needed
- OPTIONAL 1 to 2 tablespoons chopped fresh herbs or a small minced red chili
- Peel and remove the stone from the mango. Add the flesh to a blender or food processor with all of the other ingredients except the optional fresh herbs.
- Blend until smooth. Check the seasoning and the texture. If you prefer a thinner dressing add a drop of water to thin it slightly, and add more salt if needed. Give it a quick blend after each addition.
- Pour into a jar or serving bowl and stir through the optional fresh herbs or minced chili.