Mango Salad Dressing

Tina Wasserman
Recipe by
Tina Wasserman

Despite only being in season from March until May, mangoes are very popular in India. They are so beloved that Indian cooks preserve them in chutneys and pickles to enjoy long after the season is over. Here is a delicious mango dressing to use on any salad.

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1/2 cup finely chopped mangoes
1/4 cup rice wine vinegar
3 Tablespoons oil
2 Tablespoons honey
1 teaspoon chopped mint
1 teaspoon chives

Combine all ingredients in a screw-top jar and shake until combined, then serve with mixed greens tossed with some nuts or dried fruit bits.

Additional Notes
  • Rice wine vinegar is not as tangy as other vinegars and makes a perfect base for a fruit-flavored dressing.
  • If you would like a smooth, slightly thick dressing, place the mangoes, vinegar, and honey in a food processor bowl and pulse five times or until the fruit is pureed. Slowly pour in the oil while the machine is running until an emulsion is formed. Add the mint and chives, pulsing eight times, just until the herbs are chopped.