Using a food processor makes quick work of this recipe for Mango Dressing. Sweet, fresh, tangy and with a little bit of heat from the Habanero pepper.
What You Can Expect From This Recipe
Fresh and delicious, this Mango Dressing is very easy to whip up. Actually the hardest part is dragging the food processor out of the cabinet. Then in minutes, you’ve got a unique and very special salad dressing recipe.
I’ve always been hesitant to Habanero peppers in my recipes. Too hot! It must have been due to an overly habanero’d dish I tried in a restaurant. Habanero peppers do carry a spicy reputation, but using a small amount in this Mango Dressing recipe really adds some great flavor and just right heat.
Even though there is olive oil and vinegar in this recipe, I hesitate to call this a Mango Vinaigrette. It’s texture is so thick and luxurious I’m putting it into the dressing category.
This is a nutritious recipe with no added sugar or processed oils.
This is a bright, colorful dressing recipe that’s fresh with flavor and perfect for your next tossed green Accompaniment Salad. I hope you give it a try.
Let’s take a look at how easy it is.
Ingredients You’ll Need
See full list of ingredients and precise measurements in the recipe card below.
- Fresh Mango
- Seasoned Rice Vinegar, or you can substitute Apple Cider Vinegar.
- Dijon Mustard
- Red Onion
- Habanero Pepper, We’ll use only a portion of the pepper. I’ve also made this with a pinch of red pepper flakes.
Step by Step Instructions, It’s Easy
- Step 1: Cube the mango: I like to use a mango slicer to cleanly slice the fruit. Then use a sharp knife to score the fruit without cutting through the skin. You can then scrape the mango cubes into the food processor.
- Step 2: Puree: In a food processor, combine the chopped mango with the vinegar, lime juice and mustard. Puree until smooth.
- Step 3: Add the chopped onion and habanero pepper. Blend again.
- Step 4: Using the drip hole on your food processor, add the olive oil, ¼ cup at a time. Run the machine until very smooth and creamy.
- Step 5: Add the cilantro leaves.
- Step 6: Use the pulse feature for about 10 pulses. You only want to rough chop the cilantro to add color, texture and of course some of that delicious cilantro flavor.
Questions You May Have
Yes you can use frozen mango chunks. And with no changes to this recipe.
Ataulfo (yellow mangoes) and Red Mangoes can be easily found in our Supermarkets. Either will work for this Mango Dressing Recipe.
How To Pick A Mango
Focus on feel rather than color. A ripe mango should have a slight give when you press on the skin. It shouldn’t be rock hard and it shouldn’t be mushy. However, unripe mangoes will ripen on your kitchen counter if left for a few days.
Tips for Success:
- Mangoes can be ornery to peel and chop. I personally have mangled many mangos. I like make this task easy by starting the process with a Mango Slicer. It slides down the large seed, removing it and separating the mango in half. I’ve included an Amazon Link. I’m an Amazon affiliate. If you purchase this device using this link, I receive a small commission at no extra charge to you.
- Remove the veins and seeds before chopping the habanero pepper. This is where most of the heat lies. You can adjust the amount of habanero used in this recipe. Want it hotter? Use the entire pepper. You may want to wear gloves to keep the oil from the pepper getting on your hands. It could irritate your skin and be hazardous if you accidentally touch your eyes.
- Use a good quality Extra Virgin Olive Oil. Less quality may result in a strong flavor that will over-power the flavor of this delicate dressing. You want a pure mango flavor.
How To Use It
Mango Dressing is delicious for any homemade salad you throw it’s way. May I suggest fresh greens with chopped avocado, chopped fresh mango and some cherry tomatoes. A simple yet divine flavor combination when tossed with this dressing.
And one of my favorite ways to serve Mango Dressing is tossed with poached shrimp, sliced avocado and some fresh slice sweet onion. Don’t forget a squeeze of lime and a couple slices of Summer watermelon. And of course a glass of crisp Sauvignon Blanc.
More Popular Salad Dressing Recipes
Craving more mango salad recipes? Don’t miss this one for Avocado Mango Salad with Blue Cheese. It’s delightful! And don’t miss my category for Salad Recipes. You’ll find lots of good recipes, including the most popular on my site for Blue Cheese Dressing. Rich, creamy and cheesy.
Spicy Mango Dressing with Habanero
Equipment
- Food Processor
Ingredients
- 10 – 12 Ounces Fresh Mango peeled and cubed
- ¼ cup Rice vinegar
- 2 Tablespoons Fresh lime juice Approximately the juice of one lime
- 1 teaspoon Dijon mustard
- ½ cup Extra Virgin Olive oil decent quality
- ½ teaspoon Habanero chile chopped, seeds and veins removed
- ⅛ cup Red onion rough chopped
- Cilantro leaves I used the tops of about 6 stems
- ½ teaspoon Sea salt
- ¼ teaspoon Freshly ground pepper
Instructions
- In a food processor, combine the chopped Mango with the vinegar, lime juice and mustard. Puree until smooth.
- Add the habanero pepper and red onion. Blend again.
- With the machine on, add the oil in a thin stream through the dripper hole, ¼ cup at a time. Blend until very smooth.
- Add the cilantro and pulse about 10 times. You want small chunks of cilantro to add color, texture and of course that famous cilantro flavor. Season with salt and pepper and it's ready to serve.
Notes
- Mangoes can be ornery to peel and chop. I personally have mangled many mangos. I like make this task easy by starting the process with a Mango Slicer. It slides down the large seed, separating the mango in half. I’ve included an Amazon Link. I’m an Amazon affiliate. If you purchase this device using this link, I receive a small commission at no extra charge to you.
- Remove the veins and seeds before chopping the habanero pepper. This is where most of the heat lies. You can adjust the amount of habanero used in this recipe. Want it hotter? Use the entire pepper.
- Use a good quality Extra Virgin Olive Oil. Less quality may result in a strong flavor that will over-power the flavor. You want a pure mango flavor.
Nutrition
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Avocado and Shrimp Salad With Mango Dressing…It’s What’s For A Light Meal
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
flavorful, bright, and super easy! This one will become a go-to for me!
that looks positively delicious!! what a great combination of flavours you have going there!!
I love the mango dressing!!
Thank you! I’ve only made it twice but it’s one of my favorites.
Yep, that’ll work. That looks absolutely amazing! I love summer dishes like this.
I am fascinated by this mango dressing; can’t wait t try it and serve it with something, this salad for instance or just about anything else! I can’t think of a more perfect dressing for the summer!
Thanks Joumana, I really liked it, hope you do too.
Wow! Everything looks incredible. I don’t know which I want to try first. Love the shot through the wine glass…so creative!
Thanks Pam! As always, thanks for stopping by and the comment.
The salad looks insanely delicious! What a beautiful array of flavors! The naan sounds like something special too.
Thanks Reeni.
The colours of this just scream SUMMER. Such a great looking dish and looks packed full of flavour….. YUM is the only word to desrcibe this.
Gosh, I love what you did with the naan, Lea Ann. Going to try that ASAP.
Now on to this delightful shrimp dish! It’s a marvelous dressing. And the photo of your dish through the wine glass is very artistic. Super impressive meal!
Thanks Barbara. I talk 99.99999% of the photos that appear on my blog, that artistic shot happens to be taken by the hubbie…the artist. 🙂
I love shrimps, especially grilled shrimps and shrimps in salad. This recipe of yours is downright refreshing! Very appealing to the eyes! I love the sound of mango dressing on shrimps. Thanks for sharing this one, I will try this for sure. Actually, I’m itching to try it now, but I don’t have fresh shrimps available. Probably tomorrow, I’ll visit the market early, lol!
Thanks for stopping by my blog and the comment! Yes, you need to give this a try. yum
This is making me hungry again. That is one tasty meal! I have yet to try habanero. I think I need lots of water on standby….
I don’t think I’ve tried cooking with them, but somehow I know they’re really hot! Maybe a dash of habanero sauce at one point?
This looks amazing! You should have come here and made it for my birthday. 😉 But since you didn’t, I’ve passed it on to Neal and friends – between them someone will make it surely! Pictures are wonderful. thanks!
Thanks Nancy, Next time I’m in California, I promise to make this for you….I suppose for Neal too! 🙂
If it’s what for whatever, when do I get invited? Have to share…just finished a new blog for St Supery…know you love them, too and I just might be getting a little ‘bonus’ shipment. Be nice and bring food; I’ll have wine! Take a peek – http://www.stsupery.com/blog – we should do a dinner with their wine and see if we can guest post. Huh? Huh?
Love the Supery blog. That chicken sounds wonderful and I also saw a crab cake thing that I’ve got to make – NOW. Let me know about the dinner and wine idea.
You have a seriously winning meal on your hands here! I love all the components, but you know i”m partial to that flatbread. I love anything with blue cheese.
It was good Joanne. When the flatbread heats in the oven, the grapes (preferably red grapes) ooze out juicy goodness and the blue cheese melts in all of that. yum
Lea Ann, these pictures scream “It’s SUMMER!” 🙂 Great salad!
Looks like a great summer meal! Beautiful pictures
Thanks Steph, aren’t you the one who doesn’t like shrimp??? You can eat Buffalo Dick’s avocados. 🙂
Oh dear, I’m an hour-and-a-half away from lunch and this post made my tummy growl something fierce! I know you’ve given me this recipe, but it must’ve gotten shuffled somewhere. So glad you posted this because I’m making this for my company this weekend – perfect timing!! (except the wine, which did sound fabulous!) Great idea for the flatbread, too. Thanks for sharing. 🙂
Finding good shrimp is a must. Make sure you find some big ones!
Everything sounded good, except my dislike of avocados!
I won’t put any avocados on your plate then!
I definitely cannot resist! This is a gorgeous meal…those little watermelon wedges are beautiful, too. All around beautiful 🙂
Thank you Girlie….now it’s time to stir up some Tortilla Soup 🙂
Since I’m on my best behavior today, I’ll let the “moan and groan, roll your eyes” line slip by :-), then say it does look and sound that good and we’ll give it a try soon – I think we have everything on hand but avocado. Great photos as well.
You’re on your good behavior today? And what’s so special about today???? 😉