This mango and chilli dressing is a bit of a different recipe from me, rather than a dish or meal I am sharing just the dressing, what you have it with is up to you. I love it with grilled chicken salad, or some with cold salmon in a packed lunch.
Sounds kind of silly but once you read the ingredients in all the shop bought dressings you will want to start making your own regardless of how good the one in the fancy bottles taste *cough cough*thousand islands*cough cough*
This salad dressing, is simple, light, inexpensive and can really transform a simple salad into something special. It is super easy and takes about 5 minutes or less to make. Plus look at that wonderful yellow colour!
The secrets are ripe mango, so ripe that it’s soft and the orange colour is getting darker. That’s when the juices are the sweetest in my opinion. You can buy a whole mango or to make it even quicker and hassle free you can use pre-cut one. As long as it isn’t frozen it will work
I like to use a NutriBullet, however any blender will do, as long as you can get a smooth result.
Mango and Chilli Dressing
- 1 cup chopped ripe mango
- 1/2 Lime juice and zest
- 1 tsp Vinegar
- 1/2 tsp Chilli flakes
- 1/4 tsp Garlic powder
- 1/2 tsp Dried oregano
- 2 stems Fresh dill
- 1 tsp honey
- 2 tbsp olive oil
- Salt and Pepper to taste
- Put everything into a nutribullet or a powerful blender and blend until smooth. If it's too thick you can add a tablespoon or 2 of water but make sure to use a spoon as you don't want to make the whole thing too runny.
- Store it in an air tight container in the fridge for up to 3 days