Mango Salad Dressing

Bright, Sweet, and a Little Tangy — Perfect for Island Vibes

This Mango Salad Dressing is sunshine in a bottle — creamy, vibrant, and the perfect balance of sweet, tangy, and a hint of heat. Made with ripe mango, honey, lime, and a kick of garlic, it’s the ultimate drizzle for greens, grilled shrimp, or your next tropical bowl.

Ingredients

• 1 cup ripe mango, diced (fresh or thawed frozen)
• 2 tbsp honey (adjust to taste)
• 3 tbsp apple cider vinegar or rice vinegar
• Juice of 1 lime
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp crushed red pepper flakes for a kick

Instructions

1. Blend It Up

1. In a blender or food processor, combine mango, honey, vinegar, lime juice, garlic, salt, pepper, and red pepper flakes if using.
2. Blend until smooth.

2. Emulsify

1. With the blender running on low, slowly stream in the olive oil until the dressing is creamy and emulsified.

3. Taste & Adjust

1. Adjust honey, salt, or lime juice to balance sweetness and tang to your liking.

4. Chill & Serve

1. Refrigerate for 30 minutes before serving if possible — the flavors deepen as it chills.

Chef Paddy’s Tip

This dressing shines on mixed greens, grilled shrimp salads, or drizzled on grilled chicken. Add fresh cilantro or mint to the blender if you want an herby lift. Store in the fridge for up to 5 days.

Let’s cook with heart and hustle.