Tangy Mango Vinaigrette brings together all the flavors of spring and summer in a bright and fresh dressing that pairs perfectly well with any salad. This salad dressing stars, Saucy Lips Foods’ Tangy Mango Sauce and is quick and easy to pull together. So if you’ve been wondering what to do with the tangy mango sauce you got in your that ultimate combo pack you just got or just love the flavor of mangoes, this recipe is for you. Haven’t tried Saucy Lips Foods sauces yet? Then you are missing out. Click HERE to check them out! This post is not sponsored by the way. I genuinely love their sauces and know you will too.
Starring Saucy Lips Foods’ Tangy Mango Sauce
During late spring, mangoes become a huge part of my diet. Mangoes are every where and they are literally giving them away at my local supermarket! I typically make a mango vinaigrette using fresh ripe mangoes and citrus juices. It’s really yummy and I’ll have to share the recipe in another post. However, yesterday I made a simple salad and wanted to add a quick vinaigrette but none of my mangoes were ripe enough. So I grabbed my Saucy Lips Foods Tangy Mango Sauce and made this vinaigrette in 5 minutes!
Shake it up and Pour it on!
It doesn’t get any easier than this! This Tangy Mango Vinaigrette was so easy to put together and flavors were bright and fresh. The tanginess of the sauce, combined with the oil and fresh herbs added a burst of flavor to this simple salad and was just what I needed on an unusually hot spring day.
Make it Your Own!
I added dates to the vinaigrette to make it a bit sweet. Don’t have dates try raisins or prunes. Just make sure that the raisins and/or prunes are Whole30 Compliant, if you are on a round. You may also skip the dates if you do not want that hint of sweetness.
This dressing would pair really well with grilled shrimp or fish and of course any salad combinations. Try it on my Cabbage and Mango Slaw!
The Printable Tangy Mango Vinaigrette Recipe
- ½ cup of Saucy Lips Foods' Tangy Mango Sauce
- ½ cup of Avocado Oil
- 2 tablespoons of parsley, finely chopped
- 1 tablespoon of dried chives, may use fresh chives
- 2 cloves of garlic, grated
- 1-2 pitted medjool dates, finely chopped
- Freshly cracked black pepper and salt to taste
- Combine all the ingredients in a container with a lid, such as a mason jar
- Shake well until combined then pour over your favorite salads
This vinaigrette works really well with seafood especially grilled shrimp or grilled salmon!
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