Creamy Turmeric Mango Vinaigrette

Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright, naturally sweet turmeric mango vinaigrette around for our Spicy Watermelon Salad!

Grab your blender and 9 ingredients (mostly pantry staples) and let’s do this!

This dressing is as simple as blending and enjoying! Mango is the sweet creamy base, a mix of white wine vinegar and lime juice give it bright + tropical notes, and avocado oil adds a flavor-neutral richness.

The remaining ingredients include maple syrup or honey for extra sweetness, sea salt for overall flavor, turmeric for its vibrant yellow color and anti-inflammatory benefits, and chili powder for a subtly smoky kick!

We hope you LOVE this mango vinaigrette salad dressing! It’s:

Naturally sweet
Quick & easy
& SO delicious!

It’s amazing on salads, but also works well anywhere you’d want a sweet, bright addition, including bowls, tacos, and fish (drizzling on grilled mahi-mahi would also be delicious).

More Mango Recipes

3-Ingredient Mango Sorbet (No-Churn!)Vibrant Mango Beet Smoothie (Antioxidant-Packed!)Easy Mango SalsaZesty Mango Habanero Hot Sauce

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Creamy Turmeric Mango Vinaigrette

An easy mango vinaigrette salad dressing with vibrant, anti-inflammatory turmeric. SO versatile and just 10 minutes and a blender required!Author Minimalist Baker Print SAVE SAVED

5 from 6 votes Prep Time 10 minutes Total Time 10 minutes Servings 8 (2-Tbsp servings)Course Dressing, SauceCuisine Caribbean-Inspired, Gluten-Free, Vegan (optional)Freezer Friendly NoDoes it keep? 5-7 Days

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US Customary – Metric3/4 cup fresh, ripe mango, peeled and cut into 1/2-inch cubes1/4 cup fresh lime juice1 tsp white wine vinegar 1-2 tsp maple syrup or honey (depending on sweetness of mango)1 clove garlic, peeled1 tsp ground turmeric1/2 tsp sea salt1/2 tsp chili powder (or less depending on spice preference and type of chili)1/3 cup avocado oil* (or other neutral-flavored oil)


To a high-speed blender*, add all ingredients except the avocado oil. Blend until smooth, then slowly stream in the oil while the blender is running. If using a blender that doesn’t have an opening for streaming in the oil, add everything at once — it’ll be fine!Serve chilled or at room temperature. It’s delicious on salads (recipe coming soon!), bowls, tacos, fish, and more.Leftover dressing will keep in a sealed container in the refrigerator for up to 5-7 days. Not freezer friendly.


*The riper and more flavorful the mango, the better!
*We tested with olive oil and wouldn’t recommend it. The flavor is too bitter and overpowers the mango.
*Recipe as written makes ~1 cup (240 ml) dressing. This quantity of dressing blends well in a narrow base Vitamix or smaller blender, but if you have a wide base model or larger blender, you may need to double the batch size to get it above the blades so it can blend.
*Loosely adapted from The Café Sucre Farine’s Sweet and Spicy Mango Salad Dressing.
*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 (two-tablespoon) serving Calories: 95 Carbohydrates: 3.9 g Protein: 0.2 g Fat: 9.1 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 151 mg Potassium: 49 mg Fiber: 0.4 g Sugar: 2.7 g Vitamin A: 36 IU Vitamin C: 7.9 mg Calcium: 5.8 mg Iron: 0.3 mg

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