Creamy Mango, Lime & Turmeric Vinaigrette
Fresh, Zesty & Oil-Free Mango Vinaigrette
This creamy mango dressing is bursting with tropical flavour from ripe mango, lime juice, turmeric, and a hint of chilli. It’s oil-free, nutrient-packed, and ready in just 7 minutes—perfect for summer salads, grain bowls, or roasted veg.
Prep
5 mins
Blend
2 mins
Total
7 mins
Serves
4 people
Ingredients:
1/2 cup ripe Mango
1/4 cup fresh lime juice ( 1 Lime)
1 Garlic clove
1 tsp Turmeric powder
1 tsp Black Pepper
1 tsp Soy Sauce or Tamari
1 tbsp of Miso paste
1/2 tbsp Apple Cider Vinegar
1/2 red Chilli (optional)
- 1/4 cup of filter water
Instructions step by step:
Step 1 – Prep Your Ingredients
Peel and chop the mango into small chunks and add them to a blender cup. Cut the lime in half, squeeze in the juice, then add all the remaining ingredients.
Step 2 – Blend & Taste
Blend everything until smooth (about 1 minute). Add a splash of water if it’s too thick. Taste and adjust—if it’s too tangy, add half a date or a little date syrup, then blend again.
Step 3 – Serve or Store
You can use the dressing right away—great over salads, grilled veg, or noodles. Or, pour it into a glass jar with a lid and keep it in the fridge for up to a week. I recommend chilling it for at least an hour; the flavours really come together after a day.
About this recipe:
Summer is here, and so is salad season!
Lately, I’ve been making a different salad every day with whatever fresh, seasonal produce I find at the market. Since mangoes are in season—and one of my all-time favourite fruits—I couldn’t resist creating a dressing around them. They always take me back to my time in Thailand, where I tasted the juiciest, most flavourful mangoes of my life.
I wanted a dressing that was not only packed with tropical flavour but also light, healthy, and completely oil-free. And this one ticks all the boxes.
What makes this dressing so special:
It’s naturally creamy from the ripe mango—no oil or dairy needed
Fresh lime juice and apple cider vinegar add the perfect zing
Turmeric and black pepper bring anti-inflammatory benefits and depth
Tips:
Use a ripe, sweet mango for the best flavour. If it’s a bit tart, blend in ½ a date for balance.
For less heat, start with ¼ of a deseeded chilli or ¼ tsp chilli flakes—taste as you go.
Begin with half the water and add more if needed, as mangoes vary in juiciness.
- If you prefer a saltier dressing, simply add a little extra miso paste or tamari to taste.
About these Ingredients:
Mango: Choose a ripe, sweet mango for the best flavour. If it’s not sweet enough, add a date to balance it. Mango is low in calories but rich in vitamin C, which supports immunity, iron absorption, and healthy cell repair.
Turmeric & Black Pepper: Turmeric brings earthy flavour, golden colour, and anti-inflammatory benefits. Black pepper boosts curcumin absorption and adds a subtle kick that balances the mango’s sweetness and lime’s tang—bringing all the flavours together.
Miso Paste & Soy Sauce: These add rich umami depth that balances the mango’s sweetness and lime’s tang. Miso brings a subtle fermented richness, while soy sauce adds saltiness and complexity. For a gluten-free option, just use tamari.
Red chilli (optional):I love a bit of heat, but this is totally up to you! I’m using half a red bird’s eye chilli (seeds and membranes removed) for a spicy kick. You can swap for a milder chilli, a pinch of chilli flakes, or simply leave it out—adjust to your taste.
Fresh Lime Juice: Lime juice adds a zesty, tropical freshness that brightens the whole dressing. It balances the mango’s sweetness and miso’s richness, bringing all the flavours together. Plus, it’s rich in vitamin C and adds a summery vibe to every bite.
More Tasty Ideas for You
Creamy Mango, Lime & Turmeric Vinaigrette
Equipment
- 1 blender
Ingredients
- 1/2 cup ripe Mango
- 1/4 cup fresh lime juice 1 Lime
- 1 Garlic clove
- 1 tsp Turmeric powder
- 1 tsp Black Pepper
- 1 tsp Soy Sauce or Tamari
- 1 tbsp of Miso paste
- 1/2 tbsp Apple Cider Vinegar
- 1/2 red Chilli optional
- 1/4 cup of filter water
Instructions
- Prep Your IngredientsPeel and chop the mango into small chunks and add them to a blender cup. Cut the lime in half, squeeze in the juice, then add all the remaining ingredients.
- Blend & TasteBlend everything until smooth (about 1 minute). Add a splash of water if it’s too thick. Taste and adjust—if it’s too tangy, add half a date or a little date syrup, then blend again.
- Serve or StoreYou can use the dressing right away—great over salads, grilled veg, or noodles. Or, pour it into a glass jar with a lid and keep it in the fridge for up to a week. I recommend chilling it for at least an hour; the flavours really come together after a day.
Notes
- Use a ripe, sweet mango for the best flavour. If it’s a bit tart, blend in ½ a date for balance.
- For less heat, start with ¼ of a deseeded chilli or ¼ tsp chilli flakes—taste as you go.
- Begin with half the water and add more if needed, as mangoes vary in juiciness.
- If you prefer a saltier dressing, simply add a little extra miso paste or tamari to taste.
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