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.
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.
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.