Creamy mango-coconut-chilli dressing

Mmmmmmhhangoes. Delicious, sweet, and tropical. Exactly like this smooth and uber creamy mango-coconut-chilli dressing. It’s the antidote to boring salads, buddha bowls and great with chicken, white fish and crayfish/prawns.

When are mangoes in season?

So, when is it best to eat a mango. Okay, I know. Mangoes are great to eat all year round but some seasons are obviously better than others.

I remember when I went to The Cayman Islands (absolutely stunning place) I found myself not only to be in tropical island paradise but also mango-paradise. They were everywhere. You’d find them piled up next to the roads cause they had so many. Other places old mango mama and papas would sell them from their little car boot sale. And boy were they good. So juicy, ripe and perfectly sweet.

Top view of this creamy mango dressing

We can’t always be in the tropics on a stunning white sand beach with crystal clear turquoise water, so here’s an overview of when mangoes are in season:

  • Honey Mangos – mid-February through mid-August.
  • Francis Mangos – mid-April through mid-August.
  • Hoden – mid-February through July.
  • Keitt – mid-July through mid-October.
  • Kent – January through August.
  • Tommy Adkins – January through December.

Why do mangoes and coconut go well together?

In this recipe, I talk a lot about why certain flavours work well together. And it’s the same principle with mango-coconut combinations. With its perfect combination of sweet and sour, mango complements the rich taste of creamy coconut, which also balances the heat of smoky/spicy dishes, and intensifies the flavours of other tropical fruits. This versatile fruit pairs well with apple, berries, caramelcitruscoconutmelonvanilla, and cinnamon too.

Why not try this QUINOA SALAD WITH CRISPY CHICKPEAS AND BAKED CARROTS with the mango dressing? That would make a delicious combination.

Inspiration for recipes to use with the mango dressing

See my tips under the recipe

Creamy Mango Coconut Chilli dressing

  • 1  large ripe mango (peeled, pitted and roughly chopped)
  • 1 dl coconut milk (both the creamy and thick layer of cream and the milk)
  • 4 tbsp fresh lime juice (you might need more to taste)
  • 1 tbsp agave syrup
  • 1 tsp green chilli (finely chopped)
  • small handful coriander
  • 1 tsp cumin
  • 1 nip pressed garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Combine mango, lime juice, coconut milk + cream, agave syrup, cumin, garlic and salt in a blender.

  2. Puree on medium speed until smooth.

  3. Transfer to a bowl and add the oil to the mixture in a slow, steady stream while stirring continuously with a fork or small whisk.

  4. Finely add chopped chili pepper, coriander and black pepper. Taste and add a bit more salt/lime/syrup if needed.Store in refrigerator for up to 1 week.

  5. Shake well before using.


  • You might be wondering why you can’t just put everything in the blender and whish, whash, wush? I tried that and the colour gets kind of murky. It’s much prettier if you add coriander and pepper on their own after you’ve blended it.
  • If you’re in a hurry, the flavour will be the same.
  • Here’s a great article on how to peel a mango.
  • If you’ve purchased the coconut milk on the same day, or you think it’s been shaken, then just leave it in the fridge, which will allow the coconut cream to set.

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