A refreshing, homemade and healthy vegan mango salad dressing that you can make in advance and use for your salad recipes.
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It’s mango season here and anywhere I go, fresh ripe mangoes are available and since I’m into a salad for my quick dinner I decided to make my own dressing aside from my regular apple cider vinaigrette.
ENJOY THIS MANGO SALAD DRESSING
- You will love this dressing because it has a sweet and spicy mixture.
- It’s super easy to make and can be used for up to 4-5 salad servings.
- It’s cheaper than buying a ready-made salad dressing.
- A healthier choice because you know the ingredients and it has no added preservatives.
EQUIPMENTS
- Immersion blender or regular blender.
- Knife and chopping board to slice the mangoes.
- Small glass container to keep your mango dressing.
GLUTEN-FREE AND VEGAN
This vegan mango salad dressing is made gluten-free and vegan and sweetened with maple syrup.
SUBSTITUTIONS
Sweeten your mango salad dressing with sugar if maple syrup is not available. Just make sure to mix well for the sugar to be dissolved.
Use water to replace apple cider vinegar.
TIPS AND TRICKS
Ripen your mangoes with this trick:
- Wrap your green mango in an old newspaper or paper bag, keep them at room temperature or store them in a dark place or kitchen cabinet. Check after a few days.
- Leave them on your countertop table it will naturally ripen as well but longer.
- In India, putting them in your uncooked rice storage will speed up the ripening process.
- And similar to Mexico, putting mangoes together with popcorn kernels can speed up the ripening process.
Trivia: When I was a kid the only fruit I would eat are mangoes together with cook rice and that’s it.
BENEFITS OF MANGO
Ripe mangoes are a good source of fiber, potassium, and vitamin C. It contains antioxidants and can also help with iron absorption in your body.
IS CHILLING IMPORTANT
While optional, you can also place the mangoes in the fridge before making this dressing.
TRY THIS NAKED VEGAN LENTIL BURGER
MAKE THIS MANGO SALAD DRESSING
INGREDIENTS
- 2 ripe mangoes
- 1 tablespoon maple syrup
- ¼ – ½ tsp salt
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Pinch chilli flakes
INSTRUCTIONS
Start by removing the skin of mangoes by slicing both sides, leaving the middle part, scoop and place in the blender and pulse until it turns into a puree.
Transfer into a clean glass container, add the remaining ingredients and mix well. Adjust according to your preference for sweet and spicy mango dressing.
RECIPE NOTES
- Be sure to use ripe fresh mangoes.
- Use sugar to replace maple syrup.
- You can also use water instead of apple cider vinegar.
- You can use any ripe mangoes of your choice. I use Thai mangoes for this recipe.
- Skip the oil if you are following an oil-free diet.
- Keep in the fridge to make it last for up to 5 days.
NUTRITION DETAILS
This vegan mango salad dressing has approximately 145 calories per serving. Total Fat 4.2g | Saturated Fat 0.7g | Cholesterol 0mg | Sodium 150mg | Total Carbohydrate 28.6g | Dietary Fiber 2.7g | Total Sugars 26g | Protein 1.4g | Vitamin D 0mcg | Calcium 22mg | Iron 0mg | Potassium 295mg.
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
RELATED RECIPES
NO ADDED SUGAR MANGO CHIA PUDDING
Vegan Mango Salad Dressing
Equipment
- immersion blender
- glass container
- knife
- chopping board
Ingredients Needed
- 2 ripe mangoes
- 1 tablespoon maple syrup
- ¼ – ½ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Pinch chili flakes
Instructions
- Wash mangoes and wipe.
- Peel skin or slice with a knife and scoop the mangoes.
- Add it in the blender or immersion blender and pulse to make a puree.
- Add the remaining ingredients and mix.
- Transfer in a clean glass container.
- Serve and enjoy with your salad recipe.
Notes
- Be sure to use ripe fresh mangoes.
- Use sugar to replace maple syrup.
- You can also use water instead of apple cider vinegar.
- You can use any ripe mangoes of your choice. I use Thai mangoes for this recipe.
- Skip the oil if you are following an oil-free diet.
- Keep in the fridge to make it last for up to 5 days.
NUTRITION DETAILS
This vegan mango salad dressing has approximately 145 calories per serving. Total Fat 4.2g | Saturated Fat 0.7g | Cholesterol 0mg | Sodium 150mg | Total Carbohydrate 28.6g | Dietary Fiber 2.7g | Total Sugars 26g | Protein 1.4g | Vitamin D 0mcg | Calcium 22mg | Iron 0mg | Potassium 295mg. Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
This salad dressing was perfect! We have a mango tree in our backyard, and I’m always looking for mango recipes. It was the perfect balance of sweet and spicy!
I have tried one like this when one of my cousins made a vegetable salad for us.:) It was great the taste of the mango salad dressing goes well with the lettuce.:) So definitely this healthy vegan mango salad dressing will be on my list this weekend. Thanks!
This dressing was a little ray of sunshine. I used it on my steamed broccoli and gobbled the whole thing up.
I really enjoyed this mango salad dressing. It had the perfect sweet and tangy profile!
Good tips for ripening mangos, never heard those advice before, thanks!
This salad dressing was sweet and savory and delicious! Love it for the summertime!
I have mango sitting on my counter and this is the perfect recipe to use them up. Such a light and refreshing salad dressing!
Loved this sweet and slightly spicy dressing, I was able to keep it in the fridge for a couple days and use it for lunch
Yum, this is my new favourite dressing! I like a sweeter dressing but I find some of them are a bit samey, the mango made this unique and delicious!
I love the tips for ripening mangoes. How did I live all this time without knowing? I love a little heat with my sweet and this dressing delivers the goods. It is perfect over mixed spring greens. Thanks!
This dressing was perfect. Making a double batch for the week!
So refreshing…I love how simple this was to make. Will definitely be a staple in our summer season.
I have mangos that I just picked up from our farm, and now I know exactly what to do with them. This is such a light and lovely salsa recipe and it looks so colorful and refreshing!