Looking to add a little tropical flair to your salads? Look no further than our creamy mango salad dressing! Bursting with flavour and especially delicious with chicken.
I really like a refreshing, crisp salad in warmer weather.
But I think I’m bad at it. I tend to cover them in things like cheese and creamy dressing and add lots of pasta or potatoes. Maybe some bread and butter.
My salads are probably about as healthy as a bowl of chips.
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But I like them!
I started making my own salad dressings so that I could get nice creamy flavours without tons of fat, and because I could never find the specific fruity flavours that I like in store-bought options.
This creamy mango salad dressing recipe is my absolute favourite. It’s perfect with things like chicken and halloumi, but also great on a simple side salad.
Why I Love This Mango Salad Dressing
I adore this creamy mango dressing because:
- This is an easy mango salad dressing recipe and aside from the mango, you might already have all the ingredients.
- The creamy flavour comes from the mango itself, there’s no added dairy.
- It’s super refreshing and fruity, but also sweet.
- I love the bright yellow colour of this mango dressing for salad – gorgeously summery.
- This is a great kids’ salad dressing recipe.
Ingredients for Creamy Mango Salad Dressing
When I make a mango salad dressing I use:
Mango
Honey
Salt
Olive Oil
Cider vinegar – You can also use white wine vinegar but I prefer cider.
Can You Use Frozen Mango?
Yes. I love fresh mango, and tend to eat the half that I’m not using while I’m preparing the salad!
But you could use a big handful or two of frozen mango. Just leave it to thaw a little, so that it’s easier to blend.
Can You Add Chilli?
I love mango and chilli dressing. Aldi does one that I’m very fond of.
I’ve never actually tried it with this recipe, so I couldn’t say for sure. If you want to try, I’d start with just a pinch of red chilli flakes.
Do You Need a Food Processor?
You need something to blend the ingredients to create a thick drizzly dressing.
I tend to use my stick blender.
Is this Dressing Vegan?
No.
This recipe uses honey and is not vegan.
But if you have vegan honey it would be.
How to Make Creamy Mango Salad Dressing – Step-by-Step Instructions
This is such as easy recipe. You can get full quantities and instructions at the bottom of this post. There’s a short video too.
Step One
Carefully dice the mango. I try to slice as close to the stone as possible, then dice into squares, going as deep as I can without slicing through the skin.
These squares are then easy to either slice or scoop out.
I tend to cut the whole mango and put whatever we don’t use in the salad dressing with mango into a tub to eat later.
Step Two
Place the mango in a jug or bowl with the honey, vinegar, salt, and oil.
Step Three
Use a stick blender or similar to blitz it until there are no lumps.
Step Four
Stir, or whizz in a little water, until it’s thick but runny, and as you like it.
How much you need will depend on how juicy your mango is, but also on how you like your dressings.
Step Five
Pour into a lidded glass or plastic bottle. I keep old dressing bottles and wash them out for this.
Ways to Use Mango Dressing
I love this mango dressing on a chicken and halloumi salad. But really it’s great on anything if you like a fruity flavour.
How Long Will This Creamy Mango Salad Dressing Last?
In a sealed bottle, it’ll last in the fridge for about a week. I’ve never kept it for longer than this.
Can You Freeze Mango Dressing?
I don’t recommend freezing dressings. I find they can split, or the texture change when they thaw.
This sweet mango salad dressing recipe only makes a fairly standard bottle though.
Creamy Mango Salad Dressing
Ingredients
- ½ Large Mango (Discard the skin and stone and chop into cubes)
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey
- Pinch salt
Instructions
- Place all of the ingredients in a jug or bowl.
- Use a stick blender or similar and whizz for a few minutes until the dressing is smooth.
- Stir in water, splash at a time until it’s thick but pourable, and how you like your dressing.
- Pour into an airtight tub, jar or bottle and keep in the fridge for up to a week.
Video
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
