Spicy Mango Lime Vinaigrette

Spicy Mango Lime Vinaigrette

A bright, tangy dressing blending ripe mango, fresh lime, and a kick of chili heat.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sweet pureed mango with sharp lime juice and a touch of jalapeño for a dressing that works well on green salads, grilled chicken, or fish tacos. Whisking the oil in slowly creates a lightly emulsified texture that clings to greens without weighing them down.

Ingredients

  • 1 ripe mango, peeled and diced
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 jalapeño, seeded and roughly chopped
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh cilantro leaves

Method

  1. Combine the diced mango, lime juice, rice vinegar, jalapeño, honey, salt, and pepper in a blender or food processor.

  2. Blend on high speed until completely smooth, scraping down the sides as needed.

  3. With the blender running on low speed, slowly drizzle in the olive oil until the vinaigrette is lightly emulsified.

  4. Add the cilantro leaves and pulse 2 to 3 times to incorporate without fully pureeing.

  5. Taste and adjust salt, lime juice, or honey as needed, then transfer to a jar or airtight container.

  6. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld; shake or whisk well before each use.

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★ 3.6 (1)

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    Spicy Mango Lime Vinaigrette

    This vinaigrette balances sweet pureed mango with sharp lime juice and a touch of jalapeño for a dressing that works well on green salads, grilled chicken, or fish tacos. Whisking the oil in slowly creates a lightly emulsified texture that clings to greens without weighing them down.

    10 min 16 oz 110 cal

    Ingredients

    • 1 ripe mango, peeled and diced
    • 1/4 cup fresh lime juice
    • 2 tablespoons rice vinegar
    • 1 jalapeño, seeded and roughly chopped
    • 1 tablespoon honey
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon fresh cilantro leaves

    Method

    1. 1

      Combine the diced mango, lime juice, rice vinegar, jalapeño, honey, salt, and pepper in a blender or food processor.

    2. 2

      Blend on high speed until completely smooth, scraping down the sides as needed.

    3. 3

      With the blender running on low speed, slowly drizzle in the olive oil until the vinaigrette is lightly emulsified.

    4. 4

      Add the cilantro leaves and pulse 2 to 3 times to incorporate without fully pureeing.

    5. 5

      Taste and adjust salt, lime juice, or honey as needed, then transfer to a jar or airtight container.

    6. 6

      Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld; shake or whisk well before each use.