Mango Mozzarella Salad Recipes

CAPRESE SALAD WITH ROASTED MANGO DRESSING

Steps:

• Preheat the oven to 425 degrees F.
• Wrap the mango in aluminum foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool.
• When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced cilantro, ginger, chile, cumin, vinegar, olive oil and agave nectar. Blend until smooth and add a little water if the dressing is too thick.
• Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some torn fresh cilantro and serve.

MANGO-MOZZARELLA SALAD

Steps:

• In a small bowl, slowly whisk oil into lemon juice to combine; season with salt and pepper. Divide lettuces, mango, and mozzarella between 2 plates. Drizzle with dressing and serve.

MANGO AND BLACKBERRY SALAD WITH MOZZARELLA AND FRISEE

Steps:

• Make the syrup: Bring Lillet, vinegar, and honey to a simmer in a small saucepan over medium heat. Remove from heat, and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.
• Meanwhile, make the croutons: Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.
• Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.
• Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.

MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS

Steps:

• Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

PEACH MANGO CAPRESE SALAD

Steps:

• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

ITALIAN MANGO SALAD

Steps:

• Peel and cut mango into 24 or more or less little pieces.
• Cut mozzarella into the same amount of little pieces.
• Put the mozzarella pieces on top of the mango pieces.
• Put a basil leave on every mozzarella-mango-tower.
• Combine oil and lemon juice and sprinkle over the pieces,.
• Add freshly ground pepper and very little salt.
• Serve soon.

MOZZARELLA, MANGO & SERRANO HAM SALAD

Steps:

• To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want.
• To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don't throw the stones away, the flesh still attached is the cook's perk. Separate the slices of ham and thinly slice the mozzarella.
• You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.