Sweet and Spicy Mango Salad Dressing

Okay, listen: if you like bright, tangy dressings that make salads actually exciting, you need this one.
I made it on a whim last summer and then made it again the next day because apparently I learned nothing about self-control.
This dressing slaps sweet and spicy together like two friends who should have met sooner.
I’ll walk you through the ingredients, the steps, and a few hacks so you don’t end up with a sad, watery vinaigrette.
If you like pairing mango with greens, check out my favorite riff on a citrusy salad here: mango and feta salad.

Why You’ll Love This Recipe

• Bright, balanced flavor: Mango sweetness meets citrus tang and a kick of chili.
• Versatile: Use it on salads, grilled fish, tacos, or as a marinade.
• Easy to make: You need a blender and a few minutes.
• Fresh ingredients: No weird preservatives, just fruit, oil, and flavor.

Ingredients You’ll Need

• 1 large ripe mango (peeled, pitted and roughly chopped)
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic
• ½ teaspoon salt
• ⅓ cup extra virgin olive oil
• 1 tablespoon finely chopped, medium heat chili pepper (I used a Fresno but jalapeño will also work well)
• 2 tablespoons finely chopped cilantro
• ¼ teaspoon freshly ground black pepper

How to Make (Step-by-Step)

STEP 1

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container.
Puree on medium speed until smooth.
Transfer to a medium size jar.

STEP 2

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

STEP 3

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
Store in refrigerator for up to 1 week. Shake well before using.

Pro Tips for the Best Results

• Pick a ripe mango: It should smell sweet and yield slightly to pressure.
• Adjust heat: Remove seeds from the chili to tame the spice.
• Balance sweetness: Add more lime if it gets too sweet.
• Blend smooth or chunky: Pulse a few times for texture.
• Use neutral oil if you hate olive flavor: Avocado or grapeseed work well.

Fun Variations & Topping Ideas

Variations:

• Creamy Mango-Lime: Stir in 2 tablespoons Greek yogurt for a creamier dressing.
• Ginger kick: Add 1 teaspoon grated fresh ginger for warmth.
• Herby: Swap cilantro for mint for a bright twist.

Toppings:

• Crunch: Toasted pepitas, sliced almonds, or fried shallots.
• Fresh: Add diced avocado, cucumber, or radishes.
• Cheesy: Crumbled feta or queso fresco plays nicely.

Storing and Reheating

Keep the dressing in a sealed jar in the fridge for up to one week.
Shake it well before each use because tiny oil separation happens and we don’t like oily surprises.
Do not microwave this — heat will ruin the fresh mango flavor.

Leftover ideas

Use leftover dressing as a dip for shrimp or grilled chicken.
Mix a spoonful into mayo or sour cream for a quick slaw dressing.
Brush it on skewers in the last minute of grilling for a glossy, flavorful finish.

Frequently Asked Questions (FAQ)

Can I use frozen mango?

Yes. Thaw it fully and drain excess water before blending to avoid watery dressing.

How spicy will this be?

That depends. Keep seeds to stay spicy; remove them to calm things down.

Can I make this vegan?

Absolutely — swap honey for agave or maple and you’re golden.

Can I use a food processor?

Yes. Blend until mostly smooth and then whisk oil in by hand.

Conclusion:

To wrap up, this sweet and spicy mango salad dressing delivers bold fruitiness, clean citrus notes, and a customizable kick that works across salads, proteins, and bowls.
You can make it in minutes with a blender, tweak the heat to suit your crowd, and store jars for quick weeknight life-savers.
Want a different spin? Try the recipe variations above or check another delicious take linked below for inspiration.
For a lovely original version and more context, visit Sweet and Spicy Mango Salad Dressing – The Café Sucre Farine, which inspired parts of this recipe.