Mango Vinaigrette Recipe

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A vibrant vinaigrette dressing with tropical mango. Creamy and flavorful, it will brighten your day. I use it in a salad and with other foods.

Prep Time5

Total Time5

Course: Condiment

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 159kcal

Start by preparing and cutting your mango. Cut the mango into three pieces along the length of the core. The center should be the core with some fruit pulp and on each side the fruit flesh.
1 Mango
Take the mango side pieces into your hand and with a pairing knife cut in a grid and push it through so that it looks like a hedgehog. That way, you can easily cut the mango from the peel. For the core piece, cut off the peel and slice the fruit flesh pieces from the seed core.
Collect all the mango pieces in a bowl. If you want to save time, you may use unsweetened homemade mango pulp.

Place mango fruit pieces with ground black pepper, salt, vinegar, and oil into a tall measuring glass and blend smooth with a hand blender OR place all into a food processor and blend to a smooth dressing.
⅛ Teaspoon Black Pepper Ground, ½ Teaspoon Salt, ¼ cup Vinegar, ⅓ cup Oil
Pour dressing into a salad shaker or small bottle. Store in the fridge until further use.

Use neutral flavored vinegars, as in white wine vinegar or distilled vinegar.

For the oil, the same thing, use either canola oil or sunflower oil.

The fruity mango flavor should shine through.