Creamy Mango Vinaigrette Dressing

I used to think salad dressing only came from bottles until I started making my own a few years ago. Now I can’t go back to store-bought stuff—it tastes so bland compared to homemade.

This mango vinaigrette is one of my favorites because it’s sweet and tangy at the same time. The fruit makes it feel fancy, but it’s actually super easy to whip up. All you need is a ripe mango and a few pantry staples, and you’ll have dressing that makes even boring lettuce taste good.

What Kind of Mango Should I Use?

For this vinaigrette, you can use either fresh or frozen mango – both work perfectly fine. If you’re going with fresh mango, look for one that’s ripe but not overly soft, as it should give slightly when you press it but still hold its shape when chopped. Frozen mango is actually a great option here since it’s already peeled and chopped, plus it’s available year-round and often more affordable than fresh. Just make sure to thaw it completely before using, and don’t worry if it releases some juice – that extra liquid will actually help your dressing blend more smoothly.

Options for Substitutions

This tropical dressing is pretty forgiving when it comes to swaps – here’s what you can change up:

• Mango: Fresh mango works best, but frozen works great too – just thaw it first. In a pinch, you can use peach, papaya, or even pineapple for a different tropical twist.
• Coconut water: Regular water works fine if you don’t have coconut water. You could also try pineapple juice for extra tropical flavor, but use just 1 tablespoon since it’s sweeter.
• Oil: Any neutral oil will do the job here. Stick with lighter oils like the ones listed – avoid extra virgin olive oil as it can overpower the mango flavor.
• White balsamic vinegar: The recipe already mentions great alternatives – apple cider, white wine, or champagne vinegar all work perfectly. Regular balsamic is too strong and will muddy the bright mango taste.
• Sweetener: Any liquid sweetener works best for blending. If using regular sugar, dissolve it in the lime juice first, or the dressing might taste gritty.
• Lime juice: Fresh lime juice is ideal, but bottled works too. Lemon juice can substitute, though you’ll lose some of that tropical zing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango vinaigrette is using under-ripe mango, which will give you a tart, bland dressing instead of the sweet, tropical flavor you’re after – choose mangoes that give slightly when pressed and smell fragrant at the stem end.

Another common error is not blending long enough, leaving you with chunky bits that separate from the oil rather than a smooth, creamy emulsion that coats your salad properly.

Don’t skip tasting and adjusting the balance of sweet to tart – start with less sweetener and lime juice, then add more as needed since mango sweetness can vary greatly.

Finally, avoid making this dressing too far in advance without proper storage, as the fresh ingredients can cause separation after a day or two, though a quick re-blend will bring it right back together.

What to Serve With Mango Vinaigrette?

This sweet and tangy dressing is perfect for brightening up mixed greens, especially when you add some sliced avocado, toasted nuts, and maybe some grilled chicken or shrimp. I love drizzling it over a simple spinach salad with strawberries and feta cheese, or tossing it with arugula and cherry tomatoes for a quick side dish. It also works great as a marinade for grilled fish or chicken, giving them a tropical twist that pairs nicely with rice or quinoa. For something different, try using it as a dipping sauce for fresh fruit or drizzling it over roasted vegetables like sweet potatoes or bell peppers.

Storage Instructions

Refrigerate: This mango vinaigrette keeps beautifully in the fridge for up to a week in a sealed jar or container. The flavors actually get better after sitting for a day or two! Just give it a good shake or stir before using since the oil and other ingredients naturally separate.

Make Ahead: I love making this dressing a day ahead of time for meal prep or dinner parties. The mango flavors really develop and meld together overnight. Store it in a mason jar and you can even shake it right in the jar when you’re ready to use it.

Serve: Always bring the dressing to room temperature before serving if it’s been chilled, as the oil can thicken up a bit in the fridge. A quick 10-15 minutes on the counter or a gentle shake will get it back to the perfect drizzling consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 1-2 g
• Fat: 27-31 g
• Carbohydrates: 40-48 g

Ingredients

• 3/4 cup chopped mango (fresh or frozen)
• 2 tbsp plain coconut water or water
• 6 tbsp light olive oil, sunflower oil, avocado oil, or canola oil
• 1 tbsp white balsamic vinegar (or apple cider, white wine, or champagne vinegar)
• 2 tbsp fresh lime juice
• 2 tsp honey, agave nectar, or maple syrup (or sugar)
• 1/4 to 1/2 tsp salt
• 2 pinches crushed red pepper flakes (optional)

Step 1: Blend the Mango and Coconut Water

• 3/4 cup chopped mango (fresh or frozen)
• 2 tbsp plain coconut water or water

Combine the chopped mango and coconut water in a blender or food processor.

Blend for at least one minute, or until the mixture is smooth and creamy.

Mango can have stringy fibers, so make sure the mixture is as smooth as possible.

Step 2: Strain the Mango Mixture If Needed

• blended mango and coconut water mixture from Step 1

After blending, taste or visually assess the mango mixture.

If it seems smooth, you can skip this step.

If you notice stringy fibers, pour the mixture through a fine mesh strainer, pressing with a spoon or spatula to separate out the fibrous solids.

Return the strained, smooth mango puree back to the blender or food processor.

Step 3: Add Remaining Ingredients and Blend

• 6 tbsp light olive oil, sunflower oil, avocado oil, or canola oil
• 1 tbsp white balsamic vinegar (or apple cider, white wine, or champagne vinegar)
• 2 tbsp fresh lime juice
• 2 tsp honey, agave nectar, or maple syrup (or sugar)
• 1/4 to 1/2 tsp salt
• 2 pinches crushed red pepper flakes (optional)
• strained mango and coconut water mixture from Step 2

Add 1/4 teaspoon of salt, oil, white balsamic vinegar, lime juice, honey (or other sweetener), and red pepper flakes (if using) to the mango mixture in the blender.

Blend for about 10 seconds, or until fully emulsified and smooth.

I like to add the red pepper flakes for a subtle kick, but they’re optional if you prefer a milder dressing.

Step 4: Taste and Adjust the Vinaigrette

• additional salt if needed
• additional sweetener if needed
• additional vinegar if needed
• additional oil if needed

Taste the vinaigrette.

To balance the flavors, adjust by adding more salt, an extra teaspoon of sweetener, or a teaspoon of vinegar as desired.

If it’s too sweet, just add a small amount of additional salt or vinegar.

If it’s too sour, add a teaspoon or two of sweetener and possibly a tablespoon of oil.

Once you are happy with the flavor, your mango vinaigrette is ready.

For extra flavor, I sometimes use fresh lime juice right before serving.

Step 5: Store or Serve the Vinaigrette

Transfer the vinaigrette to a sealed container and refrigerate.

It will stay fresh for at least one week.

If the vinaigrette thickens after chilling, simply heat it in the microwave for 10–15 seconds or let it sit at room temperature until it reaches your desired consistency.

Enjoy on salads, grain bowls, or as a marinade!

Creamy Mango Vinaigrette Dressing

Delicious Creamy Mango Vinaigrette Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 14 minutes mins

Total Time 20 minutes mins

Servings 4

Calories 425 kcal

Ingredients

  

• 3/4 cup chopped mango (fresh or frozen)
• 2 tbsp plain coconut water or water
• 6 tbsp light olive oil, sunflower oil, avocado oil, or canola oil
• 1 tbsp white balsamic vinegar (or apple cider, white wine, or champagne vinegar)
• 2 tbsp fresh lime juice
• 2 tsp honey, agave nectar, or maple syrup (or sugar)
• 1/4 to 1/2 tsp salt
• 2 pinches crushed red pepper flakes (optional)

Instructions

 

• Combine the chopped mango and coconut water in a blender or food processor. Blend for at least one minute, or until the mixture is smooth and creamy. Mango can have stringy fibers, so make sure the mixture is as smooth as possible.
• After blending, taste or visually assess the mango mixture. If it seems smooth, you can skip this step. If you notice stringy fibers, pour the mixture through a fine mesh strainer, pressing with a spoon or spatula to separate out the fibrous solids. Return the strained, smooth mango puree back to the blender or food processor.
• Add 1/4 teaspoon of salt, oil, white balsamic vinegar, lime juice, honey (or other sweetener), and red pepper flakes (if using) to the mango mixture in the blender. Blend for about 10 seconds, or until fully emulsified and smooth. I like to add the red pepper flakes for a subtle kick, but they're optional if you prefer a milder dressing.
• Taste the vinaigrette. To balance the flavors, adjust by adding more salt, an extra teaspoon of sweetener, or a teaspoon of vinegar as desired. If it's too sweet, just add a small amount of additional salt or vinegar. If it's too sour, add a teaspoon or two of sweetener and possibly a tablespoon of oil. Once you are happy with the flavor, your mango vinaigrette is ready. For extra flavor, I sometimes use fresh lime juice right before serving.
• Transfer the vinaigrette to a sealed container and refrigerate. It will stay fresh for at least one week. If the vinaigrette thickens after chilling, simply heat it in the microwave for 10–15 seconds or let it sit at room temperature until it reaches your desired consistency. Enjoy on salads, grain bowls, or as a marinade!