A sweet and tangy Cilantro Mango Vinaigrette perfect to upgrade your dressing game. Everyone should be able to make their own dressings and this one takes only 5 minutes to make!
Looking for more dressings or sauces? Try our Lemon Basil Vinaigrette or Avocado Lime Crema. Or serve this dressing with our Grilled Shrimp Salad!
Jump to:
Easy Homemade Dressings
Homemade dressings are infinitely more tasty than anything that comes in a bottle. Homemade also uses higher-quality oils than a mass-produced dressing which mostly uses refined oils like vegetable or canola oil.
Making your own dressing is fast and easy, plus you can use higher quality ingredients like avocado oil, extra virgin olive oil, or fresh lime juice. The difference in taste and quality will be noticeable.
Ingredient Notes and Substitutions
Extra Virgin Olive Oil. Extra virgin olive oil is the best oil for dressings. Choose a high-quality olive oil, typically this means a single-olive-made olive oil. This means they only use one type of olive to make the olive oil which is a good sign.
Mango. You can't skip out on the mango, even if it's not mango season. The good news is that you can use frozen mangoes if you can't get fresh. Just take the frozen mango out of the fridge about 10 minutes before you need it.
Apple Cider Vinegar. Vinegar can be substituted in and out. Substitute white vinegar for the apple cider vinegar if you don't have it.
Step-by-Step Directions
Step 1: Combine all ingredients except olive oil in the food processor. Process until completely combined.
Step 2: Slowly drizzle the olive oil into the mixture with the food processor on to emulsify the fat with the dressing. This will make sure the dressing doesn't separate.
Pro-Tips
- Slowly drizzling the olive oil in allows the processor to break apart the fat into tiny molecules that can be suspended throughout the dressing. This will make sure that the dressing doesn't separate.
- Always taste test with dressing. Your lime might be less acidic than mine. If you feel like the dressing is coating your tongue, there might be too much fat(oil). Add more lime juice if that's the case.
FAQs
Well, then I'm surprised you ended up here. You can substitute cilantro with parsley in a worst-case scenario. Or leave it out altogether and you'll still have a tasty vinaigrette.
No, this will not freeze well. The flavor will not hold up in a freezer. Oil isn't preserved but freezing so it will continue to break down and the air bubbles created during the emulsion process can develop freezer burn.
Store the cilantro mango vinaigrette in an airtight container for up to 4 days. When you remove it from the fridge, let it sit out for ten minutes and then stir well.
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Saucy Recipes You'll Love
📖 Recipe
Cilantro Mango Vinaigrette
Equipment
- 1 food processor
Ingredients
- ¼ cup extra virgin olive oil
- ½ mango
- 1 teaspoon honey
- 2.5 tablespoon lime juice
- 1.5 tablespoon apple cider vinegar
- 2 tablespoon fresh chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
Instructions
- Combine all ingredients except olive oil in the food processor. Process until completely combined.
- Slowly drizzle the olive oil into the mixture with the food processor on, to emulsify the fat with the dressing. This will make sure the dressing doesn't separate.
Notes
- Slowly drizzling the olive oil in allows the processor to break apart the fat into tiny molecules that can be suspended throughout the dressing. This will make sure that the dressing doesn't separate.
Vinny
This dressing is great to make and keep in the fridge. It's perfect for salads, sandwiches, or marinating chicken!