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Home Β» Sauces and Dressings Β» Easy Mango Vinaigrette

June 2, 2021 (last updated January 2, 2023)

Easy Mango Vinaigrette

5 from 5 votes
Leave a Comment Jump to Recipe

This mango vinaigrette has just a few ingredients but adds a sweet and tart tropical vibe to any salad. It mixes up in just a few minutes with a blender or food processor. Use frozen or fresh mango for this ecipe.

Be sure to check out more of my vinaigrettes and salad dressings including my 5 minute blueberry vinaigrette, easy strawberry vinaigrette recipe and my easy Thai inspired vinaigrette.

What is a Vinaigrette?

A vinaigrette is simply an oil and vinegar mixture that can be flavored in many different ways. The general rule of thumb is three parts oil to one part vinegar. So, for example, if you start with 1 Tbsp of vinegar, you would use 3 Tbsps oil. This is really just a starting point. If you prefer your vinaigrette more sour, you might go with 1 Tbsp vinegar and 2 Tbsp oil. The great thing about it is that you can make a vinaigrette according to YOUR flavor preferences.

Small glass carafe with mango vinaigrette dressing on wood board with cut fresh mango, sliced lime and small knife.

Ingredients

Mango – Frozen mango chunks will make this dressing SUPER easy. Measure while the chunks are still frozen, then thaw before using. Fresh mango will take a few minutes to prep but it’s well worth the trouble.

Oil – Normally I use extra virgin olive oil in my vinaigrettes, but for this one I prefer a neutral flavored oil. Light olive oil, avocado oil, sunflower, canola or any neutral vegetable oil will work in this recipe.

Lime juice – Lime is an amazing flavor partner to mango and will act as some of the sour element in this vinaigrette. Use fresh squeezed lime juice.

Vinegar – With lime juice in the mix, just a little vinegar is needed. I like white balsamic with the mango, but apple cider, champagne or white wine vinegar can be used too. As a gluten-free chef I like to address the topic of gluten in vinegar. I answer the question “Is balsamic vinegar gluten-free?” in my post on foods with gluten.

Sweetener – I like using a liquid sweetener in vinaigrettes because they incorporate easily. Agave is my go-to but maple syrup and honey will work also. Since mangoes are not all the same level of sweet, I have included just 2 tsps sweetener. Taste a piece of mango before starting. If it is super sweet, you may want to start with just 1 tsp sweetener. If it’s not sweet, start with the full 2 tsps and expect that you might add more after tasting the blended mixture.

Coconut water – Since whole mango is used, the dressing gets very thick. Unsweetened coconut water (without pulp) helps to bring it to a more dressing consistency and adds to the yummy tropical flavors. Coconut water with pulp is too thick and will not help with the consistency. So, If you don’t have pulp-free coconut water, plain water will work too.


Balancing Flavors

Vinaigrettes are a combination of sweet, sour, bitter (sometimes) and salt leaning a bit more towards the sour. The mango and agave (or other sweetener) are the sweet elements. Vinegar and lime juice are clearly the sour element. And of course we add salt to bring it all together.

Make the dressing as is in the recipe card below. Then taste. The sweetness of the mango you use will vary, so making adjustments to the flavors is expected. And remember there is no exact right balance of flavors. Everyone’s flavor preferences are different, so adjust until YOU like it. Here’s how to do it:

  • Too sour? Add a little more sweetener and oil, one tablespoon at a time.
  • Too sweet? Add a couple of pinches of salt or a little vinegar.
  • Is it missing something that you can’t quite describe? Add a couple of pinches of salt. Salt will bring out all the other flavors.
  • Too salty? Add a teaspoon or 2 of sweetener and a tablespoon of oil.
  • Blah? Add a teaspoon of vinegar or sweetener, a couple of pinches of salt or a pinch of red chili flakes. All of these ingredients are flavor enhancers and should do the trick.

The key is, to add just a little bit at a time, stir and taste again. It is always easy to add a little more but impossible to take out!

Small glass carafe with mango vinaigrette dressing and 2 small plates with salad on wood board with cut fresh mango, sliced lime and small knife.

Salads with Mango Vinaigrette

This mango vinaigrette is the perfect flavor balance to more bitter greens like kale or peppery arugula. Here are a few suggestions:

Tropical Pineapple Arugula Salad – 4 Cups of arugula, 1 cup of diced pineapple, 1/2 c chopped macadamia nuts, fresh mint leaves.

Kale Strawberry Salad – 4 cups of chopped kale (stems removed) 1/2 cup sliced strawberries, 1/4 c shredded red cabbage, 1/4 c slivered, toasted almonds.

White plate with green salad on wood board. Glass carafe above pouring mango vinaigrette dressing onto salad. Sliced lime and cut mango in foreground.
Small glass carafe with mango vinaigrette dressing on wood board with cut fresh mango, sliced lime and small knife.

Easy Mango Vinaigrette

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: American
Servings: 6 1 oz servings
This mango vinaigrette has just a few ingredients but adds a sweet and tart tropical vibe to any salad.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins

Recommended Products

  • mini food processor
  • immersion blender

Ingredients
  

  • ΒΎ c roughly chopped mango fresh or frozen
  • 2 Tbsp unsweetened coconut water (without pulp) or plain water
  • 6 Tbsp avocado, sunflower, canola or light olive oil
  • 1 Tbsp white balsamic vinegar apple cider, white wine or champagne vinegar will work too
  • 2 Tbsp lime juice
  • 2 tsps agave, maple syrup or honey sugar can work too
  • ΒΌ-Β½ tsp salt
  • 2 pinches red chili flakes optional – but this small amount will not make it spicy

Instructions
 

  • Place the mango and coconut water in the blender or food processor. Run for at least one minute or until the mixture is smooth and creamy.
    Blender with chunks of mango and coconut water. Measuring cup on left and gray napkin on right.
  • Mango has fine stringy fibers that are best removed for a smooth creamy dressing. Depending on your blender, the mixture may be smooth enough.
    After blending the mango and coconut water, taste. If it seems smooth then go on to step #4.
    If it is stringy, run the mixture through a fine mesh strainer. Press it through using a spoon or rubber/silicone spatula. Continue until you are left with mostly fibrous solids.
    Overhead view of strainer with mango puree on glass bowl.
  • Return the strained mixture back to the blender/food processor.
    Blender with pureed mango. Glass measuring cup on left and gray napkin on right.
  • Add ΒΌ tsp of the salt, the remaining ingredients and blend for 10 seconds.
    Blender with mango vinaigrette ingredients. Glass measuring cups on left, gray napkin on right.
  • Taste. To make it more flavorful add salt, teaspoon of sweetener or a teaspoon of vinegar. Too sweet? Add a small amount of salt or vinegar. Too sour? Add a teaspoon or two of sweetener and a tablespoon of oil.
  • Store this vinaigrette in the refrigerator. It will stay fresh for at least one week, If it is too thick after refrigerating, heat it in the microwave for 10-15 seconds or let sit at room temperature.
    Glass jar with mango vinaigrette dressing. Blender on right. Wood board with measuring cups in left rear.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Sauces and Dressings · Tagged: mango, vinaigrette

Comments

  1. Emma says

    January 22, 2022 at 11:55 am

    So yummy!

    Reply
    • Janet Harlow says

      January 22, 2022 at 7:24 pm

      Thank you so much!

      Reply
  2. Lisa Tames says

    January 22, 2022 at 12:27 pm

    This is the best. So tasty and fresh.

    Reply
  3. Jason says

    January 22, 2022 at 12:35 pm

    Another great recipe from Chef Janet!

    Reply
    • Janet Harlow says

      January 22, 2022 at 7:25 pm

      Thank you so much, Jason!

      Reply
  4. Jimmy says

    January 22, 2022 at 1:37 pm

    5 stars

    5 stars
    Great salad dressing

    Reply
  5. Jackie says

    January 23, 2022 at 7:58 am

    so good !

    Reply
  6. Ellen says

    January 23, 2022 at 8:01 am

    Mangos are available all year round. This recipe is so original and tasty.

    Reply
    • Janet Harlow says

      January 23, 2022 at 2:51 pm

      Thank you Ellen! It is definitely a crowd pleaser.

      Reply
  7. BBrewer says

    June 20, 2022 at 3:56 pm

    I made this today and it is so what I wanted! Simple and tasty. I added a couple is shakes of cayenne pepper, too
    Thanks for keeping it simple.

    Reply
    • Janet Harlow says

      June 20, 2022 at 3:57 pm

      Great! So glad you enjoyed it. And I agree, a little spice definitely goes well with the mango.

      Reply
  8. Jean Hamilton-Smith says

    November 1, 2022 at 2:16 pm

    Just made this……love it. Thanks Janet

    Reply
    • Janet Harlow says

      November 1, 2022 at 2:47 pm

      Thanks so much for letting me know!

      Reply

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