Do you like to shake things up and try out different kinds of salad dressings? Although we frequently used balsamic vinaigrette on our salad, I got tired of it after a while. Working as an organic chemist in the past, I would continually try out many things in the lab, which led me to experimenting with many new recipes in our kitchen. After venturing into the homemade salad dressing territory, I came up with this homemade roasted garlic mango dressing. This sweet, tangy, and rich in tropical flavors dressing will make your summer salad rock!
Besides using all natural healthy ingredients, this dressing is super easy to make. It can be done in 10 minutes. By the way, I’m thrilled to announce that this blog has been selected as one of the “Top 100 Healthy Eating Blogs And Websites On The Web” by FeedSpot. Hooray!
Being raised in China, I always thought of creamy dressing as “an American thing”. I’m more familiar with the dressings or sauces that use typical Asian ingredients, such as soy sauce. However, there isn’t a solid boundary between western dressing and Asian ones. Flavors can be twisted, with no end to creativity.
I used the smaller, yellowish kind of mango ( Ataulfo mango) instead of the giant, red ones. I found the small kind are sweeter, juicer, and creamier. Once the garlics are roasted with a few drops of oil, the sharp and spicy taste becomes mild. It also gives the mango dressing a nice garlic fragrance.
I also added some paprika powder and roasted cumin seeds to give the dressing an additional spicy taste. Instead of using olive oil, I used grapeseed oil. The higher percentage of polyunsaturated fat definitely makes this homemade dressing a healthier version than most store bought dressings.
If you have a powerful blender, such as Vitamix, this dressing can be made in minutes. Nothing is complicated.
For salads that have thicker leaves, a creamy salad dressing is always the best choice. A while back, I made a creamy dressing I call Asian flavor infused ginger lime tahini dressing. It tasted fantastic with the red cabbage salad. To get the most out of your favorite leafy greens this summer, such as shredded kale salad, you’ll want to shake things up with this roasted garlic mango dressing.
- ⅓ cup grapeseed oil
- 4 cloves garlic with peeling
- ½ teaspoon cumin seeds
- 8 oz ripe mango flesh
- ¾ teaspoons Himalayan salt or regular table salt
- 1½ teaspoons paprika powder
- 3 tablespoons lime juice, from 1 medium size lime
- 2 tablespoons coconut sugar or ¼ teaspoons pure stevia extract powder
- ¼ teaspoon whole black peppers
- 2 pieces ice cube
- Heat a skillet over high heat until smoky hot. Add 1 teaspoon oil and garlic into the skillet. Rotate the garlic from side to side occasionally. Be careful not to burn the garlic. The garlics should be soft after roasting for approximately 3 minutes. Remove the garlics from the skillet and set aside.
- Turn off the heat. Add cumin seeds and black peppers into the hot skillet. The remaining heat from the skillet should be sufficient to roast the cumin seeds and black peppers if you are using a cast iron skillet. Otherwise, reduce the heat to low and roast the cumin seeds and black peppers for 1 minute until they are fragrant. Raw cumin seeds won’t taste good so do not skip the roasting step.
- Place all ingredients into a high-speed blender (not food processor) and blend until smooth and creamy. This dressing can be kept in refrigerator for at least 10 days.
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