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Mango and Lime Dressing

by The Devil Wears Salad

This Lemon Parsley Anchovy and Garlic Dressing is all about salty and garlicky goodness. Great way to spruce up any salad recipe!

Mango and Lime Dressing

Growing up in Southeast Asia, mangoes were a staple fruit at home. As common as the orange and apple. As a child, there was always cut up, sliced mangoes sitting in the fridge for us to devour as a snack. Mum would leave the mango pit on the side because she knew that I loved that part too.

Mangoes in Asia are so very different from the mangoes in Australia. There are so many varieties of mangoes out there with each country calling them all different names. Back home, our preference is for mangoes which are slightly elongated and have quite a bit of tartness. The flesh is light to bright yellow and the pit is also long. 

We also love eating unripe green mango with all its crunch and tartness. We dip in all sorts of different sauces and condiments. These include a dark gooey shrimp paste, fish sauce with fresh chilli, grated dried sour plums or simply salt and chilli flakes. Just writing this out is making me salivate!

When I moved to Australia, I had a bit of culinary shock. I was introduced to Australian mangoes which were huge, round and are usually dark yellow to even orange flesh. I remember trying my first Australian mango and I was gobsmacked how sweet it was! I actually couldn’t finish it because it was too sweet and too big.

The other thing I had to get use to was that mangoes were so seasonal. This was really hard to digest especially when I was so used to having access to them all year round. Waiting for summer with bated breath! The other thing I learnt to do was to cut the cheek of the mango and invert it. I made such a mess! LOL!

Like most summer fruits, it becomes a test kitchen frenzy for us because we’re trying to use as many seasonal produce as possible before it’s all gone. This mango and lime dressing is incredibly refreshing and great for drizzling over a myriad of dishes. Fantastic for those balmy BBQ days!

Mango and Lime Dressing Ingredients

Mango: Choose a mango on the ripe side so it’s easier to puree. Any variety is good. Just select your favourite mango. We will however be adding quite a bit of lime so if you prefer a dressing that isn’t too tart, find the sweetest mango in the market.

Lime: This is an integral part of the recipe as we’re after a tart dressing to cut through big flavours. Great for salads with a rich main course to help balance the menu.

Coriander: Adding some of the fresh coriander leaves to add some herbaceous notes. Really going down the refreshing path with this dressing!

Green chilli: Nothing like a little kick. Add fresh green chilli peppers or green jalapenos and you’ll see what a massive difference it makes.

Honey: Love a good dollop of good quality honey. Just makes everything taste better!

Olive oil and apple cider vinegar: Basic vinaigrette staples.

Mango and Lime Dressing Method

Peel the mango and extract as much flesh as possible. Or you can just cut the mango and use a spoon to scoop out the flesh.

In a food processor, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.

Blitz until pureed and well combined.

Best Salad for This Dressing

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Lobster Tail Salad with Mango Dressing

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Mango and Lime Dressing

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Mango and Lime Dressing
Print Recipe
5 from 1 vote

Mango and Lime Dressing

This ultra-refreshing ango and lime combination makes for the perfect summer salad dressing for your salad recipe. Easy to make, it is also such a healthy homemade dressing.
Prep Time10 mins
Total Time10 mins
Course: Salad Dressing
Cuisine: International
Keyword: Dressing
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegetarian
Food Group: Fruit, Herbs, Sauce/Vinegar/Oils
Servings: 4 people
Calories: 62.9kcal
Author: Amy Chung


  • 1 mango, small
  • 2 limes, juiced
  • 2 sprigs coriander
  • 1/4 green chilli
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar


  • Peel the mango and extract as much flesh as possible.
  • In a food processor, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.
  • Blitz until pureed and well combined.


Mason Jars
Whisk Small
Measuring Cups & Spoons
Mixing Bowl


Calories: 62.9kcal | Carbohydrates: 16.17g | Protein: 0.8g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 43.13mg | Potassium: 143.44mg | Fiber: 1.92g | Sugar: 12.1g | Vitamin A: 605.93IU | Vitamin C: 31.75mg | Calcium: 22.98mg | Iron: 0.49mg
Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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