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.
Notes
*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.