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small jar and glass bottle with mango vinaigrette salad dressing. lime wedges and small salt shaker on left. Cut mango on right. Gray napkin behind

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.
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Prep Time 10 mins


  • ¾ c roughly chopped mango fresh or frozen
  • 2 Tbsp 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
  • 1 Tbsp lime juice
  • 2 tsps agave, maple syrup or honey sugar can work too
  • 1/4 tsp salt
  • 2 pinches red chili flakes optional (but this small amount will not make it spicy)


  • 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.
  • Mango has fine stringy fibers that are best removed for a smooth creamy dressing. It's optional, but highly recommended that you 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.
  • Return the strained mixture back to the blender/food processor.
  • Add the remaining ingredients and blend for 10 seconds.
  • Taste. To make it more flavorful add a pinch of 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.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.