Mango Salad Dressing
This Mango Salad Dressing is perfect this summer with your favorite salad mixture. It’s sweet and refreshing.
Prep Time 10 minutes
Total Time 10 minutes
Servings 250 ml
Ingredients
- 1 cup (185 g) chopped mangoes, ripe (see notes)
- 2 cloves garlic minced
- ½ tbsp (7 ml) maple syrup
- 2 tbsp (30 ml) rice vinegar
- 1 tsp chili flakes
- ¾ tsp salt
- ¼ cup coriander loosely packed
- ½ cup (125 ml) extra virgin olive oil
Instructions
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In a food processor, add mango, garlic, maple syrup, rice vinegar, chili flakes, salt, and coriander. Pulse for a few seconds or until pureed. Very slowly add olive oil while the food processor in turned on. Continue until olive oil is used and the mixture emulsifies.
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Transfer the salad dressing to a jar and chill until ready to use.
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Serve with your favorite salad mixture.
Recipe Notes
- Pick a sweet mango.
- If food processor is not available, you can mash the ingredients without the oil until it is pureed. After that, pour olive oil to the pureed mixture very slowly while whisking.
- I use a sterilized jar to store the salad dressing. It stays up to 10 days in the fridge.
- 185 g: the weight of the chopped mangoes