Sweet Spicy Mango Dressing

Can a simple dressing make you ignore the store-bought bottle forever? I stumbled onto this Sweet Spicy Mango Dressing last summer and I refuse to apologize for using it on everything. It brightens salads, doubles as a marinade, and somehow turns plain chicken into a small party. You’ll get a quick, fresh recipe, pro tips, and tasty uses that actually work in real kitchens—not just fancy photos.

If you love mango in all forms, check out my favorite mango cake twist for dessert: Asian bakery–style mango cake.

Why You’ll Love This Recipe

• Bright, balanced sweet and spicy flavor every time.
• Ready in under 10 minutes — perfect for last-minute meals.
• Versatile: salads, bowls, marinades, tacos, you name it.
• Uses one ripe mango and pantry staples.

It combines fruit sweetness and acid in a way that feels fresh, not cloying. The lime lifts the mango and the chili gives your taste buds a little nudge instead of an assault. You can scale it up for a party or make a tiny amount for a quick salad; either way, you win.

Ingredients You’ll Need

• 1 large ripe mango
• 1 small hot chili pepper
• 1/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• Salt to taste

How to Make (Step-by-Step)

STEP 1

In a blender, combine the chopped mango, lime juice, and honey; blend until smooth. Peel and chop the mango into cubes for smooth blending; overripe fruit works but expect extra sweetness.

STEP 2

With the blender running on low speed, gradually drizzle in the extra-virgin olive oil until fully emulsified.

STEP 3

Transfer the mango puree to a bowl and stir in the finely chopped hot chili pepper. If you like texture, reserve a tablespoon of chopped mango to stir in at the end. Season with salt to taste and adjust spiciness if desired. Chill in the refrigerator until ready to use; shake or stir before serving.

Pro Tips for the Best Results

• Pick a ripe mango: it should give slightly when pressed and smell sweet at the stem.
• Control heat with the seeds: remove them for milder flavor or leave in for more kick.
• Emulsify slowly: adding oil too fast breaks the dressing; patience pays off.
• Taste as you go: balance lime, honey, and salt until it sings to your palate.
• FYI, you can swap honey for agave to keep it vegan.
• Use lime zest for extra brightness.
• Keep a tiny jar in the door of the fridge for last-minute salads and snacks.

Fun Variations & Topping Ideas

Variations:

• Add ginger and soy for a mango-Asian twist that pairs amazingly with grilled salmon.
• Blend in cilantro and jalapeño for a herb-forward, spicy dressing that brightens tacos.
• Stir in Greek yogurt for a creamier, cooling version perfect with spicy shrimp.

Toppings:

• Toasted coconut flakes for sweet crunch.
• Chopped peanuts or cashews for salty contrast.
• Fresh mint leaves to lift the flavors.
• Lime wedges for extra zing.

Storing and Reheating

Store the dressing in an airtight container in the refrigerator for up to 4 days. Chilling can make the oil separate; just shake or whisk to bring it back together before serving. Warm leftover dressing gently in a small saucepan over low heat for a minute if you want it saucier, but avoid boiling. You can freeze the dressing in an ice cube tray for single-serve portions. Pop a cube into a warm pan to make a quick glaze or thaw in the fridge overnight. Label containers with date and ingredients so you don’t wonder if it’s still good three months later.

Leftover ideas

Leftover dressing gets second life fast.

• Use as a glaze for roasted chicken or pork.
• Mix with mayo for a spicy mango sandwich spread.
• Toss with cold noodles and veggies for a quick lunch bowl.

If you want a dessert that keeps the mango theme going, try this tropical mango cake. Also, it makes your leftovers feel intentionally fancy; you’re welcome.

Frequently Asked Questions (FAQ)

Can I use frozen mango?

Yes. Frozen mango works well when thawed, but drain excess liquid first to avoid watering down the dressing. Blend while cold if you like a thicker texture. I often keep frozen mango on hand for convenience.

How spicy will it be?

That depends on your chili. A small hot chili gives a gentle heat; leave seeds for more burn. I taste as I chop to control it. Adjust with honey or lime as needed.

Can I make this ahead for a party?

Absolutely. Make the dressing up to four days ahead and refrigerate. Keep it chilled and give it a good shake before serving. For a big party, multiply the recipe and taste again after mixing.

Can kids handle the spice?

Kids usually handle mild versions fine. Remove seeds or use a milder pepper like poblano. I make a separate bowl for kids at family dinners and everyone stays happy.

What if I don’t have olive oil?

You can use neutral oil like avocado or grapeseed; coconut oil muddles flavor when solid, so avoid it if cold. For a lighter version, skip oil and whisk in a tablespoon of Greek yogurt. I sometimes use toasted sesame oil for a nutty twist.

Can I make it oil-free?

Yes. Replace the oil with a bit more mango puree and a splash of water or lime juice to adjust texture. Add a small amount of tahini for body if you want creaminess without oil. The flavor stays vibrant.

Conclusion

This Sweet Spicy Mango Dressing delivers bright fruit, balanced heat, and ridiculous versatility. Make a small batch tonight and see how quickly it disappears; who knew a mango could cause that level of chaos? For an extra recipe reference, see Sweet and Spicy Mango Salad Dressing at The Café Sucre Farine. If you try it, leave a comment and a rating below — I read them and I will probably steal your tweak.