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:
Quick & easy
& SO 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
- 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!
- Leftover dressing will keep in a sealed container in the refrigerator for up to 5-7 days. Not freezer friendly.
*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.