This oil-free, naturally sweet, and tangy salad dressing pours smooth and evenly on your favorite salad!
We had two mango trees when I was growing up – one in the front yard and one in the back yard. And for the longest time, I thought mango cobbler was the only kind of cobbler available in the world of cobblers. It wasn’t until much later that I learned that cobblers could be made with blueberries, apples, peaches, and more. Needless to say, we ate a lot of mangos. And I loved it!
Today, I don’t have mango trees in my yard and I certainly don’t live anywhere long enough to grow a beautiful mango tree. So when I come across incredible mangos, my heart skips a beat and I have to buy them. I just have to. For me, mangos are a lot like fresh homemade bread. They bring back so many fond memories of my very fortunate childhood where we spent a lot of time together as a family and enjoyed an abundance of fresh fruits and vegetables from the plants and garden in our yard.
I remember gathering many ripe mangos in five gallon buckets. We peeled them, sliced the fruit off of the pit (or seed), and canned them in mason jars. I loved taking that same five-gallon bucket outside to “clean the seeds”. Believe it or not, I am not exaggerating when I say that I ate the pulp off of many mango “seeds” while standing over that five-gallon bucket outside. It was the best summer treat ever! We then washed our messy faces and hands (and sometimes our arms, too) with the garden hose. I sometimes miss those summer days of yore.
Mangos are such incredible fruit. Much like kiwi, cantaloupe, and avocado, everyone has a “best way” to peel a mango. I tend to keep things simple – cut both ends off, peel the skin off with a paring knife, and then slice straight down next to the husk. This is so easy to do when the ends are cut off. Others advise it’s best to slice into a mango and then slice a grid onto the flesh. That just seems complicated. I think it depends on how you’re taught and what you’re comfortable with.
I think mangos are beautiful. They come in a wide range of colors and hues, depending on their variety and ripeness. Many mangoes vary between green, yellow, orange, red. Some retain a little green when they’re ripe. But there are a few ways to tell whether your mango is ready to enjoy.
A ripe mango is slightly sweet and fragrant with a unique flavor and aroma all its own. You can actually smell the stem-end of the fruit to check to see if it’s ripe enough. If you don’t smell anything, it’s simply not ready. Another way to tell whether a mango is ripe enough is to apply a little pressure – a ripe mango should feel slightly soft. If it’s very firm or hard, it just isn’t ripe enough to eat yet. You’ll have to be patient and wait.
If you’re not very patient, you can speed up the ripening process, just like avocados. Place your mangos in a paper bag and close it by folding the flap down several times. I’ve found it’s best to secure the flap with a chip clip or tape. Store the sealed bag in your cupboard at room temperature. To ripen even faster, place a tomato or avocado with the mango – the ethylene gas will encourage the mango to ripen rather quickly – so do check on it morning and night until it’s ready. Overly ripe mangos aren’t as tasty or enjoyable.
As I write this, I must admit that I don’t miss those hot, humid, and muggy days of my childhood too much. After all, I have air conditioning now and we have access to fresh mangos most of the year and frozen mangos whenever fresh mangos aren’t available. Our grocery supply chains and highways that support them are amazing. For this and many more blessings, I am extremely grateful.
This Mango and Poppy Seed Vinaigrette is a delicious reminder of those reminiscent days of my childhood. It is simple, wholesome, light, and refreshing. There is no oil, no additives, no gums, no binders, no fillers – and absolutely nothing artificial. Just pure plant goodness.
Not only are mangoes absolutely delicious, they also contain many nutritional benefits, including improved immunity, digestive health, and eyesight? They can also lower your risk of some cancers. And just one cup of mango provides two-thirds of your daily recommended intake of Vitamin C! One pretty awesome coincidence is that there is one cup of mango in this recipe.
Mangos also contain polyphenols, which are like antioxidants, and help protect cells against free radical damage. Specifically, mangiferin is considered a super antioxidant because it’s super powerful and can lower cholesterol, triglycerides, and free fatty acid levels, all while protecting your heart against inflammation and oxidative stress. (Healthline)
Maple syrup adds a little sweetness; but agave can be used just as well. Vinegar adds the light and natural tang that makes this a vinaigrette in the first place. And just about any vinegar works in this Mango and Poppy Seed Vinaigrette recipe. Dijon mustard is an incredible ingredient in many salad dressings. All three of these ingredients work beautifully together to create a simple, fast, and delicious salad dressing.
I also add a little tahini which is made from roasted sesame seeds. You can use cashew butter or sun butter if you prefer. The tahini adds a little depth, flavor, and lends nicely to the consistency.
And last of all, I add tiny poppy seeds to this Mango and Poppy Seed Vinaigrette – but not just because they imbue pretty speckles in my dressing. Poppy seeds contain several antioxidants, fatty acids, and essential volatile oils, including Oleic acid which helps lower LDL cholesterol and increase HDL (the good kind) cholesterol. (Nutrition and You) Just be sure to stir in the poppy seeds after it’s been blended.
But if I’m being honest, I like the way poppy seeds add character and pizzazz – what do you think? I mean, just look at the colors in this salad. The poppy seeds literally make this salad pop with vibrance!
Since there are no preservatives in this Mango and Poppy Seed Vinaigrette, it should be stored covered in the refrigerator and used within a few days. I use a mason jar or salad dressing bottle. Either work great!
I hope you enjoy this Mango and Poppy Seed Vinaigrette as much as I do. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! I’m just starting out and would love to see your results. Enjoy!!
Ingredients
- 1 cup mango, diced
- ¾ cup water
- 3 Tbsp maple syrup
- 2 Tbsp vinegar*
- 1 Tbsp tahini
- 1 Tbsp dijon mustard
- 1 Tbsp poppy seeds
Instructions
- Add all of the ingredients except the poppy seeds to a blender and blend until smooth and pourable. You may need to add a little more water to get it to the right consistency.
- Add poppy seeds and stir to combine.
- Adjust seasonings to your taste preference.
- Pour into a salad jar or mason jar.
Notes
* I used raspberry wine vinegar because I have it in my pantry and it paired well with this Mango and Poppy Seed Vinaigrette. But I’ve made it with apple cider vinegar as well. You can use any vinegar, lemon, or lime. Add another tablespoon if you prefer more tang.
Mango Vinaigrette
Equipment
- blender
Ingredients
- 1 cup mango diced
- ¾ cup water
- 3 Tbsp maple syrup
- 2 Tbsp vinegar*
- 1 Tbsp tahini
- 1 Tbsp dijon mustard
- 1 Tbsp poppy seeds
Instructions
- Add all of the ingredients – except the poppy seeds – to a blender and blend until smooth and pourable. You may need to add a little more water to get it to the right consistency.
- Add the poppy seeds and stir to combine.
- Adjust seasonings to your taste preference.
- Pour into a salad jar or mason jar.