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This sunny mango heat dressing combines tropical sweetness with just enough kick. Juicy mangoes deliver natural sugar while lime adds tang, chilies give a warm buzz, and cilantro throws in some garden-fresh notes. It's a go-anywhere topper that works magic on basic greens or jazzes up your grilled favorites.
I came up with this while playing around with super-ripe mangoes in season. The zingy taste and smooth consistency make folks ask for it whenever I bring food to parties.
Essential Components
- Mango: Pick ones that smell amazing and yield a bit when you squeeze them. The Ataulfo kind makes things extra smooth.
- Lime: Only squeeze it yourself - the stuff in bottles just won't cut it.
- Chili: Grab Fresno or jalapeño for just the right amount of heat.
- Olive oil: Don't skimp here - get something that tastes clean and fruity.
- Cilantro: Look for bright bunches that haven't started to wilt.
- Honey: Go for the unprocessed stuff to add depth and help everything stick together.
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Making Your Dressing
- Handle the Mango
- Find a soft mango and slice around the seed. Make little squares in the flesh, then pop them out. Get whatever's left off the seed too.
- Create Foundation
- Throw mango chunks in with your citrus, honey, garlic and cumin and blend till smooth. Make it as sweet as you like.
- Pour in Oil
- Keep that blender going while you drizzle olive oil in slowly until everything looks creamy and well-mixed.
- Last Touches
- Dump into a bowl, mix in your chopped cilantro and tiny chili bits. Let it sit for 10 minutes so flavors can mingle.
This whole thing started during summer when I had way too many ripe mangoes and wanted something different for my everyday salads.
More Ways to Use
Works great with seafood, especially shrimp. Don't let it sit more than 30 minutes though or the citrus will start cooking your food.
Keeping Fresh
Store in the fridge in a glass container with a tight lid. Don't worry if it separates - just give it a good shake before you use it.
This lively tropical mix makes basic dishes way better with its perfect sweet-spicy balance, bringing a taste of summer to your table any time of year.
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Frequently Asked Questions
- → How long does it stay good?
- Keep it in the fridge, and it’ll last about a week.
- → Which chili should I use?
- Jalapeño’s mild but Fresno adds more kick—choose what works for you.
- → Can I use this for something else?
- Sure! It’s tasty drizzled over grilled seafood, chicken, or even steak.
- → How do I know if my mango’s ready?
- A ripe mango will feel soft to touch and smell sugary at the stem area.
- → Should I mix it up first?
- Definitely! Give it a good shake before every use so it’s mixed well.