Mango Basil Dressing

July 9, 2024

mango basil dressing with greens

Careless fingers hit publish last evening instead of save. Thus, the new title must be Mango Basil Dressing because somewhere out there is an incomplete post sans pictures or recipe. Sigh.

Mango Basil Dressing is the versatile sauce  you’ve been craving. Use it to liven up salad greens, to crown summer’s best ripe tomatoes and drizzle over grilled meats and seafood. Mix this dressing with a little mayonnaise or sour cream for a creamy sauce for steak and roasted vegetables or to toss with leftover rice and pasta. Possibilities are endless.

This is all you will need, besides the ingredients : the immersion blender and its beaker attachment or a mini food processor. Easy method leads to immediate gratification. To be sure, vinaigrettes often taste better once rested. Fortunately, this dressing is delicious right from the start.

beaker of mango basil dressing

the immersion blender, or mini food processor, makes this an easy recipe

Fresh basil offers the best flavor, but in colder months I’ve had success with Gourmet Garden basil paste, a handy condiment that freezes and defrosts with repeat need.

The best and most creamy, buttery mango for this dressing is the Ataulfo, also known as the honey mango. It yields just enough fruit for this recipe. If you cannot find this small fruit, use half a large ripe mango instead.

ingredients for mango basil dressing

Ginger flavor here is subtle. Use less or more to taste, or leave out altogether . Honey will not overwhelm with sweetness. Rather, it brings out the essence of mango flavor.

Consistency of this salad dressing is thick, like Vidalia Onion Vinaigrette, and requires no shaking from the fridge. It will last for several weeks, ready for whatever your summer menu entails.

Mango Basil Dressing

recipe by Michele Humlan, The Good Eats Company

makes about 1 cup


one ripe honey/Ataulfo mango, peeled, flesh removed from seed*
¼ cup pure apple cider vinegar
½ cup neutral oil like canola
1 tablespoon grated fresh ginger
pinch fine sea salt
1 tablespoon honey
¾ cup loosely packed fresh basil leaves, or tablespoon basil paste
* if unable to find, use half large mango


Blend all ingredients together in beaker attachment of immersion blender or in bowl of mini food processor. May be used immediately and will store well in the fridge for up to 2 months.

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