This Lemon Parsley Anchovy and Garlic Dressing is all about salty and garlicky goodness. Great way to spruce up any salad recipe!
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
Lobster Tail Salad with Mango Dressing
Be it a special occasion or simply because you want to spoil your guests, indulge in this Lobster Tail Salad drizzled with delicious homemade mango dressing. This salad promises to be refreshing, simple yet sophisticated and downright delicious.
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Mango and Lime Dressing
- 1 mango, small
- 2 lime, juiced
- 2 sprigs coriander
- ¼ green chilli
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Click on the toggle below for conversion to US Cooking Units.
- 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.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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What is the serving size?
I’m coming up with a mango ginger dressing type recipe (may heat it or just pour over meat or veg) how do we as chefs make healthy foods taste great. People in USA need easy an convenient so I’m eating foods that I look forward to eating more then the 4oz meat that I eat(I’m getting older an cut down)
The Devil Wears Salad
Hi Solomon. This is enough to serve 4 for a standard sized salad. Totally understand where you’re coming from. So hard to make food conveniently without compromisng in on health or taste. I hope this salad dressing recipe ticks the boxes.
This is a staple for my salads!
The Devil Wears Salad
Oh really? It’s so good isn’t it??