An easy homemade creamy mango chutney and herb dressing, that’s perfect served as a salad dressing, sandwich or wrap spread (try it on these Indian Wraps), or as a dip. Also try this Lemon Dip.
I always make my own salad dressings and dips as they are so easy to make from simple ingredients you have in the fridge or store cupboard.
My latest dressing is a creamy mango chutney and herb dressing with a zing of lemon.
It’s a small batch recipe, so there’s no waste, and it’s super tasty! Also try this Rhubarb Chutney.
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At a glance – mango chutney & herb dressing
⏲️ Ready in: 3 minutes
👪 Serves: 3
🍽 Calories: 135
🧾 Main ingredients: mayo, mango chutney, fresh lemon, ground coriander (cilantro)
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian
Summarise & save this recipe:
👩🏻🍳 You don’t need a blender
A thicker dressing like this mango dressing doesn’t need a blender or a food processor, it doesn’t even need a whisk.
All you do is spoon the ingredients into a bowl and mix with a teaspoon.
Simples!
🥣 It’s a small-batch recipe
This creamy dressing is a small batch, so it only makes a small amount.
The photos of the dressing in a bowl may be misleading, as it’s actually a small bowl.
There is only enough to spread on 2 or 3 sandwiches or wraps.
Of course, you can still make it ahead and store it in a small airtight container in the fridge for 3-4 days.
📋 What you need to make mango chutney and herb dressing
Here are the simple ingredients you need to make this creamy dressing or dip.
- Mayo – plant-based mayonnaise
- Mango chutney
- Lemon zest
- Lemon juice
- Garlic powder – or fresh garlic
- Dried coriander (cilantro) – or dried parsley (fresh herbs would be ok instead of dried herbs)
- Salt & black pepper – to season
The full printable recipe card is at the bottom of this page, below the step-by-step photos.
🥣 Shop-bought mango chutney is fine
Of course, you can make your own mango chutney, but shop-bought mango chutney from the supermarket is fine for this recipe.
It’s all about making a quick creamy dressing with easy ingredients.
If you do want to make your own, here is a recipe for homemade hot mango chutney.
🍛 What else can you use leftover mango chutney for?
Once you have your jar of mango chutney, you can add it to all sorts of dishes.
From sandwiches and wraps to dahl, curry or even a coronation coleslaw.
I like to add it to my favourite curry, which is a roasted vegetable balti and I serve it on the side of dahl with rice and vegetable bhajis.
🥣 How to use creamy mango dressing
Here are some simple ways to use this spicy mango salad dressing.
- In a wrap – spread it thickly on an onion bhaji wrap, a tofu tikka & chickpea wrap, or this couscous wrap
- On a salad – drizzle it on a salad (add a little water to thin the dressing)
- As dip – for pizza crusts, breadsticks, crisps (chips), potato wedges or crunchy veg sticks
- Add to a sandwich – for a pop of flavour use this mango chutney recipe as a sandwich spread (try it with this chickpea sandwich filler and spinach)
I’m sure you will have some ideas too!
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👩🏻🍳 How to make mango chutney salad dressing
These step-by-step photos will show you how to make this creamy mango chutney dressing (followed by the printable recipe card, which you can also hit print and save as a PDF on your device).
Step 1
- In a small bowl, add the mayo.
- Then add the lemon zest and lemon juice.
- Next add the dried or fresh herbs.
Step 2
- Add the mango chutney and garlic powder (garlic granules) or fresh garlic
- Season with salt and black pepper.
- Stir well with a spoon, then taste to check the seasoning.
- If you are serving it as a salad dressing add a little water to thin it.
- Serve this vegan dressing on sandwiches, wraps, drizzled over a salad or as a dip.
- Enjoy!
📖 Recipe
Creamy Mango Chutney & Herb Dressing – Vegan Dip
An easy homemade creamy mango chutney and herb dressing, that’s perfect served as a salad dressing, sandwich or wrap spread, or dip.
Instructions
Keep screen on
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In a small bowl, add the mayo, then add the lemon zest and lemon juice.
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Next, add the dried or fresh herbs and garlic.
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Then, add the mango chutney, salt and pepper and mix well.
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Taste to check the seasoning.
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If you are using as a salad dressing, you can thin it by mixing in a little water.
Notes
- You can make this ahead and store in an airtight container for 3-4 days in the fridge.
- It’s super quick to make and only makes 2-3 portions, so no waste.
- Spread it on sandwiches and wraps, drizzle it on salads or use it as a dip for pizza crusts, tortilla chips, crisps (chips), breadsticks or crunchy veg sticks.
Nutrition
Serving: 1 servingCalories: 135kcalCarbohydrates: 10gProtein: 0.3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 107mgPotassium: 26mgFiber: 0.3gSugar: 7gVitamin A: 19IUVitamin C: 4mgCalcium: 5mgIron: 0.1mg