Chili-Lime Mango Dressing

Sweet, Spicy, Tangy, Creamy – this dressing is a sure fire way to liven up any medley of mixed greens.  Add sliced oranges, dried cranberries, an avocado, some walnuts – whatever suits your fancy – and you’ve got yourself a unique and amazing salad.


  1.  5oz full fat plain Greek yogurt (2% will work fine also, just not “low fat”)
  2.  1 Egg
  3.  2 limes – zested and juiced
  4.  1 medium orange, zested (save the flesh for your salad)
  5.  1 tablespoon rice wine vinegar
  6.  1/2 teaspoon chipotle chili powder (or to taste)
  7.  Pinch of Kosher Salt
  8. 1 Mango, peeled and finely chopped and divided into two piles
  9.  Approximately 1 cup vegetable oil.


  1. Combine ingredients 1-7, plus one of the mango piles, into a food processor or cup that fits an immersion blender. Pulse everything a few times to combine.
  2. With the motor running, slowly drizzle in the vegetable oil, starting with a few drops at a time, until a thick emulsion begins to form.  Alternatively, use the immersion blender dressing trick: trick is really worth learning because in addition to making mayo, you can make aolis, dressings, spreads – whatever your imagination conjures up.
  3. Add the other mango pile to your dressing and refrigerate for 30 minutes to allow to thicken up.  Dressing will keep in the fridge for up to 1 week.

One comment

  1. […] I like a mixture of whatever mixed greens look good at the store – baby spinach, arugala, kale… whatever works.  To these I would add something on the order of 1/4 cup of dried cranberries, 1/4 cup chopped walnuts, perhaps some sliced oranges and this chili-lime and mango dressing. […]


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