Creamy Turmeric Mango Vinaigrette

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Creamy mango vinaigrette salad dressing dripping from a spoon into a jar

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!

Mango, lime, salt, avocado oil, white wine vinegar, turmeric, chili powder, garlic, and maple syrup

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.

Blender with mango, garlic, salt, chili powder, and lime juice

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!

Spoon in a jar of creamy turmeric mango vinaigrette

We hope you LOVE this mango vinaigrette salad dressing! It’s:

Naturally sweet
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

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!

Overhead shot of a platter of watermelon cucumber salad topped with dressing and almonds

Creamy Turmeric Mango Vinaigrette

An easy mango vinaigrette salad dressing with vibrant, anti-inflammatory turmeric. SO versatile and just 10 minutes and a blender required!
Author Minimalist Baker
Spoon in a small Weck jar of creamy turmeric mango vinaigrette
5 from 8 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (2-Tbsp servings)
Course Dressing, Sauce
Cuisine Caribbean-Inspired, Gluten-Free, Vegan (optional)
Freezer Friendly No
Does it keep? 5-7 Days


  • 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)


  • 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!
  • Serve chilled or at room temperature. It’s delicious on salads (recipe coming soon!), bowls, tacos, fish, and more.
  • Leftover dressing will keep in a sealed container in the refrigerator for up to 5-7 days. Not freezer friendly.


*The riper and more flavorful the mango, the better!
*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.

Nutrition (1 of 8 servings)

Serving: 1 (two-tablespoon) serving Calories: 95 Carbohydrates: 3.9 g Protein: 0.2 g Fat: 9.1 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 151 mg Potassium: 49 mg Fiber: 0.4 g Sugar: 2.7 g Vitamin A: 36 IU Vitamin C: 7.9 mg Calcium: 5.8 mg Iron: 0.3 mg

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Reader Interactions

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My Rating:

  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your creative uses for this dressing, Kathy! We’re so glad you’ve been enjoying it. Thank you for sharing! xo

  2. 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.

  3. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

  4. 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!

  5. Kate says

    This is a transformative dressing. It makes everything more delicious. I doubled it because I love it so much. Beautiful color.

  6. 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?

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      LOVE that idea to use it for summer rolls! Thank you for the lovely review! xoxo

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review, Cat! Your salad sounds AMAZING! xo

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Phyllis, we haven’t tested with frozen, but think it might work. Let us know if you try it!

  10. Theresa says

    I love the idea of this recipe, but I am WFPBNO. What would you recommend swapping out for the oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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