Mango & Bacon Salad w/ Mango Vinaigret

Mango & Bacon Salad w/ Mango Vinaigret

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This mango vinaigrette marries perfectly with the smoky bacon and crispy greens in this surprising salad!

mixed green topped with a bright yello mango vinaigrette and bacon chunks

I remember first seeing a salad making a dressing using pineapple.

I was so intrigued by the sweet and savory profile of the recipe, I knew I had to use it a favorite winter fruit: Thai mangoes!

I absolutely love sweet and salty combinations, and this beautiful and vibrant dressing was too colorful not to work with!

I could eat this salad everyday, it is so scrumptious, and so beautiful to look at. 

I love to eat it for my lunch and make a pig of myself eating a whole bowl…it’s just so darn good!  So even though it might sound a bit weird…just TRY it, and then see for yourself!

vibrant yellow mango vinaigrette drizzled on a mixed greens and bacon salad

What kind of mango is best for  mango vinaigrette?

I exclusively use Thai mangoes in this recipe.  They are sometimes times called different names: I’ve seen Champagne and honey.  They are about the size of your yellow, and shaped like an over sized lima bean!  

They are THE best mango, I don’t actually even care for the larger green variety most people associate with mango.  I use them in my Mango stick rice too…which will knock your socks off!

Additional healthy homemade salad dressings:

a blue bowl filled with mixed greens topped with mango dressing and chopped bacon

Mango Vinaigrette Recipe:

If you make this vibrant dressing, be sure to come back and leave your feedback below in the comments!

Mango Vinaigrette

A vibrant yellow sweet and savory salad dressing that whips of quick and easy!

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 230 kcal

Author Tessa the Domestic Diva



  • 1/2
    Thai mango
  • 1
    diced (yellow onion also works, 1 small egg-size chunk)
  • 3
    white wine vinegar
  • 3/4
    sea salt
  • 1/2
  • 1/4
    olive oil


  • 5
    mixed greens
  • 1/2
    purple cabbage
    finely diced or shredded
  • 1
    Thai mango
  • 1
  • 4
    cooked and crumbled (optional, for vegan, I suggest adding toasted sunflower seeds for some crunch!)


  1. Blend all the dressing ingredients in a blender. Thin with water to desired consistency.

  2. Assemble salad ingredients and top with dressing!

Nutrition Facts

Mango Vinaigrette

Amount Per Serving

Calories 230
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 10mg3%

Sodium 400mg17%

Potassium 339mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 3g6%

Vitamin A 853IU17%

Vitamin C 28mg34%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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