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A lively blend of sweet mango and mild spice makes this tropical dressing that turns basic salads into unforgettable dishes. Ripe mango's sweetness works perfectly with tangy lime and a hint of chili, while fresh cilantro brings bright flavors that perk up your palate. I've found this flexible dressing is my go-to trick for boosting everything from plain greens to grilled meats.
I made this for a backyard cookout last month, and my next-door neighbor couldn't leave without some. She now makes twice as much every week for her meal planning - it's that good!
Key Ingredients
- Ripe mango: Go for fruit that's slightly soft when pressed and smells sweet at the stem. I think Ataulfo mangoes give you the creamiest texture.
- Fresh lime juice: You really need the zip from fresh citrus here. The stuff in bottles just won't do.
- Hot chili pepper: I love Fresno chilies for their mix of heat and taste, but you can totally use jalapeños too.
- Good quality olive oil: Since we're not cooking this, pick an oil that tastes smooth and fruity.
- Fresh cilantro: Grab bunches with vibrant, crisp leaves showing no wilting.
- Local honey: Unprocessed honey adds deeper sweetness and helps blend the dressing together.
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Step-by-Step Guide
- Getting Your Mango Ready
- Pick a mango that smells good and feels a bit soft. Stand it up and cut down both sides of the seed. Cut criss-cross lines into the flesh without cutting through the skin. Push the skin inside out and cut out the cubes. Scrape off any leftover fruit around the seed.
- Making Your Starter Mix
- Put your mango pieces in the blender. Add lime juice and a tiny bit of orange juice. Drop in some honey, chopped garlic, and ground cumin. Blend until smooth. Give it a taste and add more sweetness if needed.
- Mixing in the Oil
- While your blender runs slowly, pour olive oil in a thin stream. Look for the dressing to get creamy and slightly thick. Stop once it's all mixed together.
- Adding Final Ingredients
- Pour into a bowl. Stir in finely cut cilantro. Mix in tiny pieces of chili to your taste. Let it sit for 10 minutes so flavors can blend.
I first made this dressing during a hot summer when I had too many mangoes and wanted something different for my everyday salads. It was a winner right away.
More Than Just Salads
This stuff works wonders as a marinade for grilled shrimp. I soak them for half an hour before cooking - don't go longer or the lime starts to cook the seafood.
Keeping It Fresh
Keep it in a glass container with a snug lid. The oil might separate - just give it a shake to mix it back up.
This dressing has become my kitchen favorite, adding life to everything from basic green salads to grilled fish. Every time I make it, I'm reminded of warm days and tropical vibes, bringing a bit of vacation feeling to regular meals.
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Frequently Asked Questions
- → How much time will it keep?
- You can keep it in the fridge for up to a week.
- → Which chili should I pick?
- Use Fresno or a jalapeño, whichever heat level you like best.
- → Can I use it outside salads?
- Totally! It's tasty on grilled shrimp, chicken, or salmon.
- → How do I check if a mango’s ripe?
- Press gently; it should feel a little soft and smell sweet at the stem.
- → Should I shake it before pouring?
- Yep, make sure to shake it up before using to mix everything again.