Creamy Mango Jalapeno Dressing

at a glance
Prep Time 5 minutes
Servings 8 servings

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Creamy mango jalapeno dressing has just a little sweet from mango, some balanced heat from jalapeno, and some awesome zest from the lime juice + fish sauce.

Creamy Mango Jalapeno Dressing over a chicken salad

Today is ALL about Paleo for performance and flavoring responsibly.

Foods designed to fuel your athletic performance have an ugly reputation for being either chock FULL of scary, non-food ingredients or they’re bland, monotonous, uninspired, etc.

My sweet friend, Steph Gaudreau, who’s the brainy beauty behind the popular blog Stupid Easy Paleo, just authored a new book that’s aimed at providing simple, delicious recipes designed to properly fuel your performance. If you’d like to learn more about Steph and her perspectives on Paleo for performance, when to eat what, and even strength training for women, you should check out Episode 04 of the Fed+Fit Podcast!

overhead view of Creamy Mango Jalapeno Dressing over a chicken salad

Now, back to this scrumptious mango jalapeno dressing. This recipe is straight out of Steph’s new book and I have to admit that while I knew it’d be delicious, I was totally surprised by HOW delicious it turned out. I was amazed and immediately started dunking everything in site in its golden goodness.

What can YOU eat it on? Well, it pairs pretty fantastically with my Paleo Jerk Chicken, but you could drizzle it over any salad! Steph’s recipe for Crunchy Slaw with Chicken is another fantastic option – found on page 158 of her book, The Performance Paleo Cookbook.

Remember to find the Fed+Fit Podcast on iTunes or right here on my blog to learn more about Steph.

Grab your own copy of The Performance Paleo Cookbook right HERE.

Creamy Mango Jalapeno Dressing in a glass carafe

Creamy Mango Jalapeno Dressing

By: Cassy
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Prep Time: 5 mins
Servings: 8 servings


  • 1 cup 92 g mango, fresh or frozen
  • Zest of 1 lime
  • 6 tablespoons 90 mL lime juice
  • 2 tablespoons 30 mL light-tasting olive oil
  • 1 jalapeno pepper stem removed (omit seeds for mild; include seeds for medium/hot)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fish sauce


  • Combine all the ingredients in a high-powered blender or food processor and blend until smooth.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Jenn says

    Jenn —  01/26/2015 At 14:39

    Haha! I made this yesterday with the cabbage salad.