This mango salad dressing is bright, refreshing, and simple to make with just a few wholesome ingredients. In about five minutes you can whip up this easy vegan mango vinaigrette to elevate any salad or grain bowl.
Fresh mangoes are ideal when they’re in season, but frozen mango works beautifully the rest of the year. Both give a naturally sweet, fruity base that pairs well with lime and a touch of heat.
What does 1.5 cups of mango look like
An extra-large red mango yields about the same flesh as two smaller Ataulfo mangoes, roughly 1 ½ cups cubed. If you have a little more mango, add a splash more lime juice or water to increase the dressing yield, or reserve the extra fruit as salad garnish.
Ingredients and Substitutions
VARIATIONS:
- Sweet and Spicy: Swap lime juice for orange juice and add a little honey. For heat, use 1/4 teaspoon cayenne or chipotle powder and garnish with minced jalapeño or serrano.
- Mango Vinaigrette: Use white wine vinegar instead of lime juice for a tangier vinaigrette.
- Mango Smoothie: Omit the olive oil. Add 1/2 avocado, a handful of parsley, increase water to 1 cup and add 1/2 cup crushed ice for a creamy smoothie.
How to cut a mango
Use a sturdy cutting board, a sharp chef’s knife, and a large spoon. Start with the mango stem-side down and slice as close to the pit as possible to remove the two large cheek sections. The center section contains the pit—slice around it and use a spoon and small knife to remove any remaining flesh from the skin and pit.
Scoop the flesh from the peel with a large spoon, then trim close to the pit with a paring knife. Dice or slice as desired for blending or garnish.
How to make it
Place mango flesh, lime zest and juice, olive oil, sea salt, crushed red pepper, garlic, and water into a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add water a tablespoon at a time until it reaches a pourable consistency.
For the freshest flavor and most vibrant color, stir in minced cilantro and any fresh chiles by hand at the end. If blended in, the dressing will still taste great but may lose some of its bright yellow color.
Ready to serve—pour this mango dressing over greens, grain bowls, roasted vegetables, or use as a dip for fresh veggies and fries.
This naturally sweet dressing pairs especially well with spinach, blackberries and pecans for a fruity main salad.
Try it on a simple mix of greens, cucumber, radish, and quinoa to brighten an everyday bowl.
Debra’s Pro Tips
- Add protein (chickpeas, tofu, grilled chicken) to turn a dressed salad into a full dinner.
- Mix raw and cooked vegetables for variety—roasted cauliflower or sweet potatoes are great with this dressing.
- Use it savory or sweet: toss with cauliflower rice or shredded cabbage as a taco side or slaw.
- Short on time? Keep frozen mango on hand to make this any season.
- If mangos are on sale, make a triple batch and freeze in 1-cup portions for later.
If you make this dressing, please consider rating the recipe and sharing a photo on Instagram by tagging the creator to show your support.
📖 Recipe
Easy Vegan Mango Salad Dressing
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Equipment
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Food Processor or Blender
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Citrus squeezer
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Chef’s knife and paring knife
Ingredients
- 1 large mango (about 1 ½ cups cubed)
- 2 limes (zest and juice)
- 2 Tablespoons olive oil
- ¼ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper flakes
- 1 small clove garlic
- ¼ cup water (add more if needed)
Optional Garnish
- 2 Tablespoons minced herbs, like cilantro
Instructions
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Add mango flesh, lime zest and juice, olive oil, sea salt, red pepper flakes, garlic and water to the blender or food processor. Blend until smooth and creamy.
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If the dressing is too thick, add water 1 tablespoon at a time until it pours easily.
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Stir in cilantro and minced chiles by hand for a brighter color and fresh texture. Adjust seasoning with extra lime, salt, or red pepper flakes to taste.
Video
Notes
MEAL PREP AND STORAGE
- SERVE: Use over salads, grain bowls, roasted vegetables, or as a spread for sandwiches and wraps. It also works as a dip for fries and veggies.
- PREP AHEAD: This dressing keeps well for a few hours at room temperature; refrigerate for longer storage. It’s quick to make, so it’s convenient for weekly meal prep.
- STORE: Keep in clean glass jars with tight lids. Refrigerate up to one week or freeze up to three months.
- FREEZE: Freeze in flat, freezer-safe bags or 1-cup portions to save space. Thaw overnight in the refrigerator.
Nutrition
Note
Nutrition values are estimates. For the most accurate information, calculate nutrition using the specific ingredients and amounts you use.