Salads are a big part of our diet, especially in the summer and early fall when we eat from our garden and, this year, my go-to recipe has been this delicious Mango Salad Dressing which, I must admit, I eat like candy! It is lusciously smooth, bright colored, and has a lovely flavor that complements many different kinds of salads.
Mango Salad Dressing is very easy to make, especially if you have a blender as all the ingredients get puréed. A little sweet with a little citrus tang would be how I would describe this yummy dressing.
This bright yellow attractive dressing works well on a traditional garden salad.
The appetizing Mango Salad Dressing is especially good on salads where cold chicken or turkey slices and quinoa or rice are added.
It’s also tasty on salads that have a mix of both fruits and vegetables.
And, because of its showy color (as well as its taste, of course!), it is a lovely complement to a stylized starter salad such as the roasted beet and feta cheese salad shown in the photo below. It has a somewhat thick consistency so stays in place when applied to a salad or plate. It adds spectacular color (and flavor) to many different salad combinations.
A little tropical, a little citrusy, a little sweet, and just a little spicy depending on how much garlic and what combination of fresh herbs are used, this colorful Mango Salad Dressing is a versatile addition to have in your repertoire of salad dressings.
[Printable recipe follows at end of posting]
Mango Salad Dressing
Ingredients:
1 cup diced mango (about ¾ of a mango)
1 tbsp + 1 tsp white wine vinegar or sherry vinegar
¼ cup orange juice
½ tbsp lime juice
2 tsp honey
2-3 cloves of garlic, minced
2 tbsp red onion, finely chopped
2 tsp Dijon mustard
½ tsp fresh parsley, finely chopped
½ tsp fresh dill, finely chopped
1 tsp fresh cilantro, finely chopped
1/3 cup olive oil
Salt and pepper, to taste
Method:
Place mango and vinegar, along with orange and lime juices, in blender. Purée until smooth. Add honey, garlic, red onion, mustard, and fresh herbs and pulse until mixture is just blended. With blender running, slowly add the olive oil in steady stream. Season with salt and pepper to taste. Transfer salad dressing to serving vessel if using immediately or, for later use, to a bottle with airtight cap. Refrigerate for up to 4 days. Serve chilled.
Yield: Apx. 1½ cups
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A delicious easy-to-make dressing for salads. As tasty as it is showy, this mango dressing is a little sweet and a little citrusy. Perfect complement to many salad variations.
Ingredients
- 1 cup diced mango (about ¾ of a mango)
- 1 tbsp + 1 tsp white wine vinegar or sherry vinegar
- ¼ cup orange juice
- ½ tbsp lime juice
- 2 tsp honey
- 2-3 cloves of garlic, minced
- 2 tbsp red onion, finely chopped
- 2 tsp Dijon mustard
- ½ tsp fresh parsley, finely chopped
- ½ tsp fresh dill, finely chopped
- 1 tsp fresh cilantro, finely chopped
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
- Place mango and vinegar, along with orange and lime juices, in blender. Purée until smooth. Add honey, garlic, red onion, mustard, and fresh herbs and pulse until mixture is just blended. With blender running, slowly add the olive oil in steady stream. Season with salt and pepper to taste. Transfer salad dressing to serving vessel if using immediately or, for later use, to a bottle with airtight cap. Refrigerate for up to 4 days. Serve chilled.
- [Copyright My Island Bistro Kitchen]
Also, try these other salad dressings from My Island Bistro Kitchen:
Rhubarb Vinaigrette
Peach Balsamic Vinaigrette
Star Anise and Orange Vinaigrette
