Pin it
Bursting with tropical goodness, this mango-based dressing combines natural sweetness and mild spice to jazz up your everyday salads. Ripe mango works in harmony with tangy lime and gentle chili heat, while fresh cilantro brings lively flavor that'll wake your palate right up. I've found this flexible sauce works wonders on everything from basic greens to grilled meats.
I made this for a backyard cookout last month and my friend couldn't leave without some. She now whips up twice the amount every week for her prepared meals - it's seriously that good!
Key Components
- Ripe mango: Pick one that's slightly soft when squeezed and smells sweet by the stem area. Ataulfo varieties make the creamiest texture in my experience.
- Fresh lime juice: Don't skip the hand-squeezed juice here. The stuff from bottles just won't cut it.
- Hot chili pepper: I love Fresno chilies for their balanced kick and taste, but you can swap in jalapeños with great results.
- Good quality olive oil: This isn't cooked, so grab an oil that tastes smooth and slightly fruity.
- Fresh cilantro: Go for bunches with vibrant green, crisp leaves.
- Local honey: Unprocessed honey adds depth and helps bind everything together.
Pin it
Step-by-Step Guide
- Mango Preparation
- Find a mango that smells good and gives slightly when pressed. Set it upright and cut down on both sides of the seed. Make grid cuts through the flesh without going through the skin. Push the skin inside out and cut the chunks away. Scrape off any leftover fruit from around the seed.
- Creating the Base
- Toss mango pieces into your blender. Add lime juice and a tiny bit of orange juice. Drop in honey, crushed garlic, and some cumin powder. Blend till smooth. Give it a taste and add more sweetness if needed.
- Emulsification Process
- Keep the blender going at low speed and pour olive oil in very gradually. You'll see the dressing get creamier and thicker. Stop once it's fully mixed.
- Final Touches
- Pour into a bowl. Stir in the chopped cilantro. Mix in diced chili to your heat preference. Let it sit for 10 minutes so flavors can blend together.
I first came up with this dressing during a hot summer when my kitchen was full of mangoes and I wanted something fresh for my everyday salads. The mix was a winner from day one.
Creative Uses
Try using this as a marinade for jumbo shrimp before grilling. I soak them for half an hour tops - any more time and the citrus starts to cook the seafood on its own.
Keeping It Fresh
Keep it in a glass container with a snug lid. The oil might float to the top - just give it a good shake before using.
This vibrant dressing has become my go-to kitchen companion, adding sunshine to plain green salads and grilled fish alike. Whenever I make a batch, it takes me back to warm days and beach vibes, bringing a hint of vacation to normal meals.
Pin it
Frequently Asked Questions
- → How long will this dressing keep?
- It'll stay fresh in the fridge for around a week.
- → Which chili pepper should I pick?
- Go with either a Fresno chili or a jalapeño, based on how spicy you like it.
- → Can I try it on other dishes?
- Sure! It's perfect on salads but also tastes great with grilled chicken, shrimp, or salmon.
- → How do I tell if my mango is ready?
- A ripe mango feels soft when you press it lightly and smells sweet near the stem.
- → Do I need to shake it before using?
- Yes, give it a good shake each time to mix everything back up.