Creamy Turmeric and Mango Vinaigrette

We know that mangoes taste SO GOOD it can be difficult to resist eating them right off the board. Take it from another mango lover: this time, it’s well worth it to let them make it into the blender. This bright, sweet turmeric mango vinaigrette is perfect for our spicy watermelon salad.

It’s as easy as mixing and tasting! The base is mango, with a mixture of white wine vinegar, lime juice, and avocado oil, adding a rich, neutral flavor.

Other ingredients include honey or maple syrup for sweetness, sea salt to enhance flavor, turmeric, which is known for its bright yellow color as well as anti-inflammatory properties, and chili pepper for a subtle smoky taste.


Peel and cube 3/4 cup of ripe, fresh mango

Fresh lime juice, 1/4 cup

1 tsp of white wine vinegar

Honey or maple syrup (depending on mango sweetness): 1-2 teaspoons

Peeled one clove of garlic

1 tsp of ground turmeric

Half a teaspoon of sea salt

Use 1/2 tsp Chili Powder or less, depending on the type of chili and your spice preferences.

Use 1/3 cup avocado oil* or another neutral-flavored oil


Add all ingredients, except avocado oil, to a high-speed blender*. Blend until smooth. Slowly stream the avocado oil into the blender while it is running. Add everything at once if you’re using a blender without an opening to pour in the oil.

Serve chilled or at room temperature. It’s delicious on salads (recipe coming soon! ), bowls, tacos, fish, and more.

Dressing leftovers can be stored in a container sealed in the fridge for up to 5 days. Not freezer-friendly.

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