Repeat after me “Salads don’t have to be boring!” My new favorite salad dressing is a tropical twist on a classic vinaigrette. This 4-ingredient mango mint salad dressing (that uses this delicious homemade mango puree) is tangy, tasty, and packed full of nutrition – elevating each leafy green into the best bite ever.
90s diet culture put salad dressing through the wringer – it was constantly villainized. As a server I saw the impact and I lived it. I was always modifying orders to say “hold the dressing” or “dressing on the side” and a drop of dressing never hit my food. Anyone else?
Now, as an intuitive eating dietitian, I’ve learned how important salad dressing is. Not only does it complete the tastiness of the salad, it also provides us with nourishing fats which are an integral part of a balanced meal. Fats don’t get enough credit. They’re the unsung heroes of our plate, helping keep us feeling full and satisfied for longer. Plus, you actually absorb MORE vitamins when consuming those beautiful greens with fat. So instead of cutting it out, try adding this mango mint vinaigrette to your leafy greens for your taste buds to enjoy!
What You Need For This Mango Salad Dressing & Substitutions
This simple salad dressing came together by chance. I was recipe testing different ways to use this mango puree and realized it would be the perfect flavor booster for a vinaigrette. Here’s what you need:
Mango puree: I used my homemade mango puree to make this salad dressing. I like to batch prep it and use it in a variety of dishes like popsicles, smoothies, and spritzers. You can use store bought mango puree or substitute it for peach, pineapple, or apricot puree. If you don’t have a puree, you can muddle frozen or fresh fruit and whisk it into the dressing.
Olive oil: Olive oil is a staple in my kitchen. I think I use it almost every single day. It’s not surprising that it’s the base for this dressing. If you’re in the unfortunate position where you’ve run out, you can use avocado oil or grapeseed oil as substitutes. Both have a neutral-esque flavor profile.
White wine vinegar: This recipe calls for white wine vinegar because it brings a tangy flavor that pairs beautifully with the sweetness of the mango puree. It adds a subtle acidity that really compliments the other ingredients in the dressing. You can also substitute for apple cider vinegar, rice vinegar, or white vinegar.
Mint: I love fresh mint. It’s one of those herbs that adds a refreshing element to any dish, and it’s no different in this mango salad dressing. Its flavor compliments the tropical sweetness of the mango puree and is the perfect addition to this dressing. If you’re out of mint or don’t have fresh mint on-hand, you can use dried mint leaves. You can also use other fresh herbs like basil or cilantro. If you’re really in a pinch, you can leave the mint out. It will still be delish!
How To Make It
To a sealable jar, add the mango puree, oil, vinegar, mint, salt, and pepper.
Put on the lid and shake until well combined. Pour over your favorite salad and enjoy!
Mango Puree: Mangoes are a great source of vitamins A and C, helping support a healthy immune system and collagen production. They’re also rich in dietary fiber which aids in regular bowel movements and supports your overall gut health.
Olive Oil: A nourishing fat, olive oil helps reduce inflammation, supports brain health, and aids in the absorption of vitamins. It also contributes to satiety, helping you feel satisfied and full after a meal.
Mint: Mint isn’t just a pretty herb that adds a refreshing touch to your dishes, it’s also known to relieve indigestion and stomach discomfort. It’s also packed with antioxidants and has traditionally been used for its potential anti-inflammatory properties.
How To Meal Prep
I love developing recipes that can be meal prepped one way or another. This vinaigrette is perfect for batch prepping. Double or triple the recipe and store it in a sealable container in the fridge for 5 to 7 days.
For salad dressings that include fresh herbs, like the mint in this one, I usually add the herbs to my meal prepped salads instead of the dressing. This will keep them from getting soggy while still getting the flavor.
I know this sounds different but this dressing freezes well. Freeze it in an ice cube tray and have ready to go salad dressing in the freezer. Put a cube in a jar to defrost and you’re set. You can store the vinaigrette cubes in the freezer for up to 3 months.
How To Enjoy This Mango Mint Dressing
On A Salad
This dressing is a game changer and can take your salad to new heights. The mix of tangy, sweet, and refreshing makes it the perfect partner. Try it on this kale and pomegranate salad, my hearty summer power salad, or this grilled peach and shrimp salad. Trust me you won’t regret it.
As A Marinade
You can use this dressing as a marinade on your protein. This would be delicious on white fish like cod, halibut, or tilapia. It would also be great on barbecue chicken thighs. This also would be a tasty marinade on prawns for tacos. Toss them in a bowl with the dressing and you have a 10 minute dinner.Print
My new favorite salad dressing is a tropical twist on a classic vinaigrette. This 4-ingredient mango mint salad dressing (that uses this delicious homemade mango puree) is tangy, tasty, and packed full of nutrition – elevating each leafy green into the best bite ever.
- ¼ cup mango puree
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons mint, minced
- Salt & pepper, to taste
- To a small bowl or mason jar, add the mango puree, olive oil, vinegar, mint, salt, and pepper.
- Whisk together or seal the jar and shake until well combined. Pour over your favorite salad and enjoy!
- Prep Time: 5
- Category: salad dressing