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This mango vinaigrette has just a few ingredients but adds a sweet and tart tropical vibe to any salad.
Prep: 10min
Total:
Yield: 6
Servings:
Nutrition Facts :
Ingredients:
- ¾ c roughly chopped mango (fresh or frozen)
- 2 Tbsp coconut water (without pulp) or plain water
- 6 Tbsp avocado, sunflower, canola or light olive oil
- 1 Tbsp white balsamic vinegar (apple cider, white wine or champagne vinegar will work too)
- 1 Tbsp lime juice
- 2 tsps agave, maple syrup or honey (sugar can work too)
- 1/4 tsp salt
- 2 pinches red chili flakes (optional – but this small amount will not make it spicy)
Instruction:
- Place the mango and coconut water in the blender or food processor. Run for at least one minute or until the mixture is smooth and creamy.
- Mango has fine stringy fibers that are best removed for a smooth creamy dressing. If you have a high powered blender, the mixture may be smooth enough. It's optional, but recommended that you run the mixture through a fine mesh strainer. Press it through using a spoon or rubber/silicone spatula. Continue until you are left with mostly fibrous solids.
- Return the strained mixture back to the blender/food processor.
- Add the remaining ingredients and blend for 10 seconds.
- Taste. To make it more flavorful add a pinch of salt, teaspoon of sweetener or a teaspoon of vinegar. Too sweet? Add a small amount of salt or vinegar. Too sour? Add a teaspoon or two of sweetener and a tablespoon of oil.
- Store this vinaigrette in the refrigerator. It will stay fresh for at least one week, If it is too thick after refrigerating, heat it in the microwave for 10-15 seconds or let sit at room temperature.
Learn how to make the best tasting Mango Salad Dressing. This salad dressing is so delicious and nutritious. It’s made of real ingredients, with no chemical additives or preservatives.
Prep:
Total: 5min
Yield: 16
Servings: 1 serving
Nutrition Facts : calories 71 kcal, Carbohydrate 3 g, Protein 1 g, Fat 7 g, Saturated Fat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 whole ripe mango (peel and dice)
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 2 tablespoons fresh lime juice
- 1 teaspoon dijon mustard
- 1/2 cup olive oil
- 1/2 teaspoon grated lime zest
Instruction:
- In a blender, combine mango, apple cider vinegar, orange juice, fresh lime juice, dijon mustard and puree until smooth
- Place the mango puree in a bowl, with lime zest and olive oil added. Whisk until well-combined.
Drizzle this zesty mango vinaigrette over a spinach salad for a tropical treat.
Prep:
Total:
Yield: Makes about 1 1/2 cups
Servings:
Nutrition Facts :
Ingredients:
- 1 cup diced mango
- ¼ cup fresh orange juice
- ¼ cup rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- Salt
- Freshly ground black pepper
Instruction:
- Process first 5 ingredients in a blender or food processor until smooth. Stir in salt and pepper to taste.
This sweet and spicy salad makes the perfect weeknight appetizer.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1 ripe mango
- 1/2 cup freshly squeezed lemon juice, 2 lemons
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red-pepper flakes
- Salt and freshly ground black pepper
- 4 ounces Boston lettuce, 1 small head
- 4 ounces frisee
- 1 Kirby cucumber, thinly sliced into rounds
Instruction:
- Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
- Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.
I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.
Prep: 20min
Total: 20min
Yield: 4 servings
Servings:
Nutrition Facts : calories 268.2 calories, Carbohydrate 25.7 g, Cholesterol None, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, Saturated Fat 2.7 g, servingSize None, Sodium 51.4 mg, Sugar 20.5 g, Trans Fat None, unSaturated Fat None
Ingredients:
- ½ head lettuce, cut into bite-size pieces
- 1 medium green bell pepper, sliced
- 1 medium tomato, sliced and seeded
- 1 small white onion, sliced
- 1 ripe mango, peeled and pitted
- ½ cup water
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 slices white onion, or to taste
- 2 tablespoons honey
- 2 teaspoons chopped fresh basil
- salt and ground black pepper to taste
Instruction:
- Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
- Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
- Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.