Creamy Salad Dressing

This oil-free salad dressing gets its creaminess entirely from blended ripe mango. No mayo, no cream, no oil. Just fruit, juice, and a few bold seasonings that transform it from a smoothie into a proper dressing.

A clove of garlic, a teaspoon of soy sauce, and a quarter teaspoon of curry powder push this firmly into savory territory. The curry adds warmth and earthiness, the soy provides salt and umami, and the garlic gives it bite. Orange juice thins the mango puree to a pourable consistency while adding its own citrusy sweetness.

Blend everything until completely smooth. It takes about 30 seconds. This dressing is best used fresh, as the mango oxidizes and dulls in color after a day.

Chef Tips

• Use a ripe, soft mango. An underripe mango gives you a fibrous, tart dressing instead of a smooth, sweet one.
• Start with ¼ teaspoon of curry powder and taste. Some curry blends are much stronger than others.
• This thickens as it chills. If it’s too thick after refrigerating, thin it with a splash more orange juice.

Variations

• Add a teaspoon of fresh grated ginger for a ginger-mango dressing with more zing.
• Stir in a pinch of cayenne for a sweet-heat tropical version.
• Use lime juice instead of orange juice for a sharper, more Southeast Asian flavor profile.