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A vibrant fusion of sweet mango and gentle heat creates this tropical-inspired dressing that transforms ordinary salads into memorable meals. The natural sweetness of ripe mango balances perfectly with zesty lime and a subtle kick of chili, while fresh cilantro adds bright notes that wake up your taste buds. This versatile dressing has become my secret weapon for elevating everything from simple greens to grilled proteins.
After serving this at a recent summer barbecue, my neighbor insisted on taking some home. Now she makes a double batch every weekend for her meal prep - it's that addictive!
Essential Ingredients
- Ripe mango: Choose fruit that yields gently to pressure and has a sweet aroma near the stem. I've found that Ataulfo mangoes offer the smoothest texture.
- Fresh lime juice: The brightness of fresh citrus is essential. Bottled juice simply doesn't compare.
- Hot chili pepper: Fresno chilies provide the perfect balance of heat and flavor, but jalapeños work beautifully too.
- Good quality olive oil: Since this is a raw preparation, use an oil with a smooth, fruity flavor.
- Fresh cilantro: Look for bright, perky leaves with no signs of wilting.
- Local honey: Raw honey adds complex sweetness and helps emulsify the dressing.
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Detailed Instructions
- Mango Preparation
- Select a mango that's fragrant and slightly soft. Stand fruit on end and slice along both sides of the pit. Score flesh in a crosshatch pattern without piercing skin. Invert and slice cubes away from skin. Remove any remaining flesh from around the pit.
- Creating the Base
- Add mango chunks to blender. Pour in lime juice and a small splash of orange juice. Add honey, minced garlic, and ground cumin. Blend until completely smooth. Taste and adjust sweetness if needed.
- Emulsification Process
- With blender running on low speed, drizzle olive oil in very slowly. Watch for dressing to become creamy and slightly thickened. Stop when fully emulsified.
- Final Touches
- Transfer to mixing bowl. Fold in finely chopped cilantro. Add minced chili to taste. Let rest 10 minutes for flavors to meld.
My journey with this dressing began during a sweltering summer when I had an abundance of mangoes and was craving something different for my daily salads. The combination was an instant hit.
Beyond Salads
This dressing makes an incredible marinade for grilled shrimp. I let them marinate for 30 minutes before grilling - any longer and the lime juice starts cooking the seafood.
Storage Solutions
Store in a glass jar with a tight-fitting lid. The oils may separate - simply shake to recombine.
This dressing has become a staple in my kitchen, brightening up everything from simple green salads to grilled fish. Each batch reminds me of sunny days and tropical breezes, bringing a touch of paradise to everyday meals.
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Frequently Asked Questions
- → How long does this dressing last?
- The dressing can be stored in the refrigerator for up to 1 week.
- → What type of chili pepper should I use?
- You can use either Fresno chili or jalapeño pepper, depending on your heat preference.
- → Can I use this dressing for other dishes?
- Yes, it's great on salads and also works well with grilled salmon, shrimp, or chicken.
- → How do I know if my mango is ripe enough?
- A ripe mango should give slightly when gently squeezed and have a sweet aroma near the stem.
- → Do I need to shake the dressing before using?
- Yes, shake the dressing well before each use to recombine the ingredients.