Mango, mint, and cilantro (fresh coriander) dressing has become my go-to for summer. Although it might not look like a classic vinaigrette at first glance, it follows the same basic idea with oil and acid, enhanced by ripe mango, bright mint, fresh cilantro, and a touch of mild curry powder. The result is a dressing with layered, vibrant flavors that pair best with peppery salad greens like arugula (rocket) or watercress, which can stand up to its intensity. The texture is thick and creamy—similar to mayonnaise—making it a great option for anyone looking for a lighter, flavor-packed alternative to mayo.
This dressing is versatile: it complements salads, grilled fish, pork, or roasted vegetables, and also works beautifully as a sauce for grilled chicken.
Mango, Mint and Cilantro Dressing
Ingredients
- 1 ripe mango, peeled and pitted
- 1 handful fresh cilantro (coriander)
- 2 tbsp olive oil
- Juice of half a lime
- 1 handful fresh mint leaves
- 2 tbsp mild curry powder
- Salt and freshly ground black pepper, to taste
Method
Add all ingredients to a blender or food processor and blend until completely smooth and creamy. Taste and adjust seasoning—add more lime juice for brightness, a touch more oil if you prefer a looser consistency, or extra salt and pepper to suit your palate.
To serve, toss the dressing with peppery greens such as arugula or watercress. I served this mango, mint, and cilantro dressing over grilled chicken that had been marinated overnight in a simple vinaigrette, arranging the chicken on a bed of arugula, baby spinach, and sliced avocado for a refreshing, balanced salad.
Chicken Salad with Mango, Mint and Cilantro Dressing