Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright, naturally sweet turmeric mango vinaigrette around for our Spicy Watermelon Salad!
Grab your blender and 9 ingredients (mostly pantry staples) and let’s do this!
This dressing is as simple as blending and enjoying! Mango is the sweet creamy base, a mix of white wine vinegar and lime juice give it bright + tropical notes, and avocado oil adds a flavor-neutral richness.
The remaining ingredients include maple syrup or honey for extra sweetness, sea salt for overall flavor, turmeric for its vibrant yellow color and anti-inflammatory benefits, and chili powder for a subtly smoky kick!
We hope you LOVE this mango vinaigrette salad dressing! It’s:
Creamy
Bright
Naturally sweet
Versatile
Quick & easy
& SO delicious!
It’s amazing on salads, but also works well anywhere you’d want a sweet, bright addition, including bowls, tacos, and fish (drizzling on grilled mahi-mahi would also be delicious).
More Mango Recipes
- 3-Ingredient Mango Sorbet (No-Churn!)
- Vibrant Mango Beet Smoothie (Antioxidant-Packed!)
- Easy Mango Salsa
- Zesty Mango Habanero Hot Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Turmeric Mango Vinaigrette
Ingredients
- 3/4 cup fresh, ripe mango, peeled and cut into 1/2-inch cubes
- 1/4 cup fresh lime juice
- 1 tsp white wine vinegar
- 1-2 tsp maple syrup or honey (depending on sweetness of mango)
- 1 clove garlic, peeled
- 1 tsp ground turmeric
- 1/2 tsp sea salt
- 1/2 tsp chili powder (or less depending on spice preference and type of chili)
- 1/3 cup avocado oil* (or other neutral-flavored oil)
Instructions
- To a high-speed blender*, add all ingredients except the avocado oil. Blend until smooth, then slowly stream in the oil while the blender is running. If using a blender that doesn’t have an opening for streaming in the oil, add everything at once — it’ll be fine!
- Leftover dressing will keep in a sealed container in the refrigerator for up to 5-7 days. Not freezer friendly.
Notes
*We tested with olive oil and wouldn’t recommend it. The flavor is too bitter and overpowers the mango.
*Recipe as written makes ~1 cup (240 ml) dressing. This quantity of dressing blends well in a narrow base Vitamix or smaller blender, but if you have a wide base model or larger blender, you may need to double the batch size to get it above the blades so it can blend.
*Loosely adapted from The Café Sucre Farine’s Sweet and Spicy Mango Salad Dressing.
*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup and without optional ingredients.
raylene janzen says
I made the pumpkin enchiladas but halfed the recipe. I used 1 tblsp tahini instead of cashews and sweet baby peppers and spinach and cilantro.
It was scrumptious
Lovely! Thank you for sharing, Raylene! xo
Kathy says
Came for the spicy watermelon salad, stayed for the creamy tumeric mango vinaigrette. Wow! This is delicious. I love it with a beet/apple salad with torn up mint leaves on top. and it’s lovely thicker (more mango) as a dip for shrimp with their tails on. I’m trying to think how else to devour this other than off the spoon. I’ll have to try your taco recipes next! Thank you!
Love your creative uses for this dressing, Kathy! We’re so glad you’ve been enjoying it. Thank you for sharing! xo
lucia says
what can I say? PHE-NO-ME-NAL!!!
We’re so glad you loved it, Lucia! Thank you for the wonderful review! xo
Martha Buttenheim says
This is a keeper recipe! I made it to go on the spicy watermelon salad with was terrific. This makes about a full mason jar full so it’s plenty for the salad and my plan is to drizzle some on a simple baked white fish like cod as well as on some fish tacos. It’s just delicious. The only change I made was that I used closer to 3 cloves of garlic because I adore garlic and 1/3 cup lime juice because I like dressings a little tangy. Oh also, I only had a jar of mango not a fresh one and it was still wonderful.
Amazing! Thank you so much for sharing, Martha! xo
Liv says
Am I able to sub lemon juice for the vinegar 😌
The flavor will be a bit different, but it should work!
CherieDe says
I’m anxious to make this amazing recipe. My question is a technical one – why when I scroll through the post do the pictures “fade” (for lack of a better word)? I haven’t made a recipe from this site I did not love!!!
Hi Cherie, we’re so glad you enjoy our recipes and are excited to try this one! Are you referring to the photos becoming less saturated?
LindaOb says
Great for a summer salad. Next time I’ll add a little more chili powder and turmeric. Stirring in some cilantro at the end would be good, too. I used part white wine vinegar and part apple cider vinegar. One of my favorite recipes I’ve made for salad dressing. Thanks!
We’re so glad you enjoyed it, Linda! Thank you for sharing! xo
Kate says
This is a transformative dressing. It makes everything more delicious. I doubled it because I love it so much. Beautiful color.
Aw, YAY! We’re so glad you enjoy it, Kate. Thank you for the lovely review! xo
Vanessa Huezo says
For nutrition purposes, would you add in the carbs and sugar together for the total amount of carbs? Or is it already included in the carb section?
It’s included in the carbs.
LS says
Love this recipe! I used it as a dipping sauce for summer rolls I made, it was refreshing and delicious I made the recipe as is! I also used it on salad with mixed greens avocado and pistachio the dressing really elevated my simple salad!
LOVE that idea to use it for summer rolls! Thank you for the lovely review! xoxo
Cat says
This recipe proves–yet again–that this site has THE BEST dressings. The taste in this is outstanding; if you like, could do a little less honey/maple as the mango is plenty sweet. But dang this is good! Used it on a massaged kale salad with fresh blackberries, diced mango, hearts of palm, red cabbage, roasted beets, spiced garbanzo beans (shortcut: use canned trader joe’s garbanzo beans with lemon, cumin and parsley) and roasted pumpkin seeds.
Aw, thank you SO much for your kind words and lovely review, Cat! Your salad sounds AMAZING! xo
JS says
This dressing is delicious! Everyone loved it. I added it to the watermelon salad recently posted. I doubled the recipe and have been using it on grain bowls and also found myself dipping carrots into it for a snack. It’s so flavorful and refreshing.
Love all the creative ways you’re using it! Thank you for sharing! xo
Phyllis Towns says
I have a question: can frozen mango be used if I can’t get fresh?
Hi Phyllis, we haven’t tested with frozen, but think it might work. Let us know if you try it!
Theresa says
I love the idea of this recipe, but I am WFPBNO. What would you recommend swapping out for the oil?
Hi Theresa, we aren’t sure this recipe would work without oil, but you could maybe experiment with mango juice + aquafaba with a varied result?
Laurie Cross says
This sounds wonderful, except I’m choosing to eat less fat these days. Is the oil essential? I thought I’d ask before I made a not-very-good batch. Thanks for all you do!
Hi Laurie, we aren’t sure this recipe would work without oil, but you could maybe experiment with mango juice + aquafaba with a varied result?
Leila says
I think if you skip the oil and make the dressing not too long before eating it will be good. I would imagine the oil will just make the creaminess hold, but otherwise it will be just as delicious and lighter without the oil
Cortney McMahon says
Has anyone ever tried this with thawed frozen mango?
We haven’t, but think it would work!