Curry Mango Vinaigrette

Name: Curry Mango Vinaigrette
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup (165 g) ripe mango, peeled, pitted and cut into ½-inch (1 cm) chunks (from about 1 large mango); 2 teaspoons (4 g) mild or medium curry powder; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed (from about 2 limes), seeds removed; 2 tablespoons (30 ml) unseasoned rice vinegar; ½ cup (120 ml) extra-virgin olive oil; 1 tablespoon (21 g) honey; 1 teaspoon (5 g) Dijon mustard; 1 small clove (3 g) garlic clove, peeled and roughly chopped; 1 teaspoon (3 g) fresh ginger, peeled and finely grated; 2 tablespoons (30 ml) cold water, plus more as needed to thin; ½ teaspoon (3 g) fine sea salt, plus more to taste

From the MyKitchenBank Kitchen

A silky, golden blended dressing with sweet ripe mango, warm toasted curry powder, bright lime and a touch of honey. It's wonderful on crisp greens, grain bowls, grilled chicken or shrimp salads.

Prep: 10 min
Cook: 2 min
Wait: 15 min
Total: 27 min
Makes: About 1¼ cups (300 ml), eight 2-tablespoon servings

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Ingredients

8 servings

1 cup (165 g) ripe mango, peeled, pitted and cut into ½-inch (1 cm) chunks (from about 1 large mango)
2 teaspoons (4 g) mild or medium curry powder
3 tablespoons (45 ml) fresh lime juice, freshly squeezed (from about 2 limes), seeds removed
2 tablespoons (30 ml) unseasoned rice vinegar
½ cup (120 ml) extra-virgin olive oil
1 tablespoon (21 g) honey
1 teaspoon (5 g) Dijon mustard
1 small clove (3 g) garlic clove, peeled and roughly chopped
1 teaspoon (3 g) fresh ginger, peeled and finely grated
2 tablespoons (30 ml) cold water, plus more as needed to thin
½ teaspoon (3 g) fine sea salt, plus more to taste

Equipment (7)

Small dry skillet (6–8 inch / 15–20 cm)
Blender or immersion blender with tall jar
Cutting board and chef's knife
Citrus juicer or fork
Measuring cups and spoons
Spatula
Airtight jar or container (12 oz / 350 ml or larger)

Steps

Before you start

Use a very ripe mango (it should give slightly when pressed and smell fragrant). Underripe mango makes a sour, stringy dressing.
Have a blender or a tall container with an immersion blender ready.
Allow 15 minutes for the flavors to meld before serving.
Check that your curry powder is fresh (under 1 year old); stale powder tastes dusty and bitter.

1
Prep the mango
- Peel the mango, slice the flesh away from the pit and cut it into ½-inch (1 cm) chunks.
- Measure 1 cup (165 g) and set aside.
- Snack on any extra.
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Ready when: You have 1 packed cup of soft, juicy chunks with no fibrous bits from near the pit.
Tip: Cut the flesh away from the pit rather than squeezing it, to avoid stringy fibers in the dressing.
2
Toast the curry powder
- Place a small dry skillet over medium-low heat for 1 minute.
- Add the curry powder and stir constantly with a spatula for 30–45 seconds.
- Tip it immediately into a small bowl.
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Ready when: The powder smells strongly toasty and fragrant and darkens slightly. It should not smoke or smell scorched.
Tip: Ground spices burn in seconds; remove the pan from heat the moment you smell them.
3
Prep aromatics and citrus
- Squeeze the limes to get 3 tablespoons (45 ml) juice and pick out any seeds.
- Peel and finely grate the ginger, and peel and roughly chop the garlic.
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Ready when: Ginger is a fine pulp and garlic is in small pieces.
4
Blend the base
- Add the mango, toasted curry powder, lime juice, rice vinegar, honey, Dijon, garlic, ginger, water and salt to the blender.
- Blend on high for 45–60 seconds, scraping down the sides once.
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Ready when: The mixture is completely smooth, thick and bright golden-orange with no visible mango pieces or garlic bits.
Tip: If your blender struggles, add 1 extra tablespoon of water.
5
Emulsify the oil
- With the blender on low speed, slowly drizzle in the olive oil through the lid opening over about 30 seconds.
- Then blend on high for 10 seconds more.
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Ready when: The dressing is creamy, pourable and uniform, with no oil slick on top.
Tip: Adding the oil slowly makes a stable emulsion that stays creamy rather than separating.
6
Rest and adjust
- Pour into a jar and let sit at room temperature for 15 minutes so the spices soften and the flavors meld.
- Taste on a lettuce leaf or spoon.
- Add a pinch more salt if flat, a splash of lime if too sweet, or 1 tablespoon water if too thick.
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Ready when: The dressing tastes balanced: sweet, tangy and warmly spiced, and it coats a spoon lightly.
Tip: Taste on a leaf, since dressing always tastes stronger on its own than on salad.

Good to know

Tips

Toasting the curry powder removes the raw, chalky taste and is worth the 2 minutes.
For a creamier, richer dressing, blend in 2 tablespoons of plain Greek yogurt or coconut milk (adjust water down).
Add a pinch of cayenne or ¼ small red chili for heat.
Pair with bitter or sturdy greens, roasted sweet potato, chickpeas, grilled chicken, or shrimp for balance.

Make ahead

Make up to 4 days ahead and refrigerate in a sealed jar. Let it stand 15 minutes at room temperature, then shake or whisk before using.

Storage & reheating

Refrigerate in an airtight jar for up to 5 days; olive oil may thicken when cold, so let it stand 15 minutes at room temperature and shake well. Not recommended at room temperature for more than 2 hours. Freeze in an ice cube tray for up to 2 months, then thaw in the fridge overnight and re-blend or shake to recombine.

Substitutions

ripe mango → Thawed frozen mango chunks (165 g). Drain off any excess liquid; works well when fresh mango isn't ripe.
honey → Maple syrup or agave (1 tablespoon). Makes the dressing vegan; flavor is slightly less floral.
unseasoned rice vinegar → Apple cider vinegar (2 tablespoons). Slightly fruitier and sharper.
extra-virgin olive oil → Avocado oil or neutral oil (½ cup / 120 ml). Gives a milder flavor that lets the curry and mango stand out.