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Mango Caprese Salad

Every day when I water my small herb garden, I get a whiff of fresh basil. My first thoughts always go to one of my favorite summertime dishes: caprese salad! However, the tomatoes I've picked up lately are rather disappointing. Luckily, I stumbled across this recipe that puts a new twist on the classic caprese. It's made with mangoes instead of tomatoes.

This salad is a simple mix of mango, mozzarella, and radicchio all tossed with a basil vinaigrette. The sweetness of the mangoes balance out the bitterness of the radicchio creating a combination that is satisfying in both taste and texture. Rather than use the traditional presentation of thin layered slices, I chose a more rustic approach with bite-sized mango and pearl-like mozzarella. To learn how to make this updated classic, please read more.

Mango Radicchio Caprese

Mango Radicchio Caprese

Mango Caprese Salad

Ingredients

2/3 cup chopped fresh basil, plus 8 whole large basil leaves
6 tablespoons extra-virgin olive oil
4 tablespoons white balsamic vinegar
16 radicchio leaves, thick ends trimmed (small head)
4 large mangoes, peeled and cut in chunks
8 oz. perlini mozzarella

Directions

1. Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.

2. Chop radicchio and mangoes into bite-size pieces. A trick to cutting mangoes: cut the two sides with majority of the flesh. Using a small paring knife to cut the mango in both directions. Flip the mango inside out and cut the bite-size pieces off of the skin.

3. Mix radicchio, mangoes, and mozzarella. Toss with vinaigrette and garnish with basil leaves.


Serves 8.

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