mango caprese with basil vinaigrette
I understand that you might be a little scared right now.
I’ve presented you with a bizarre combination of mango, mozzarella, and a mysterious green goo.
We were a little scared, too.
Don’t be. The mango, the cheese, the basil vinaigrette; they mesh into a light, refreshing, luscious (and addictive) salad that could put a traditional tomato-based caprese to shame.
the recipe
Mango Caprese with Basil Vinaigrette
- 1/2 cup 120 mL chopped basil
- 3 tablespoons 45 mL mild olive oil
- 2 tablespoons 30 mL white balsamic vinegar
- 2 large ripe mangoes, peeled and thinly sliced
- 8 ounces 230 g fresh mozzarella cheese, cut into 8 slices
- Combine basil, oil, and vinegar in a mini food processor until most of the basil is pureed. (Or chop basil as finely as possible by hand, then combine with oil and vinegar.) Season with salt and pepper.
- Alternate slices of mango and cheese, then drizzle with vinaigrette.
1/2 cup 120 mL chopped basil
3 tablespoons 45 mL mild olive oil
2 tablespoons 30 mL white balsamic vinegar
2 large ripe mangoes, peeled and thinly sliced
8 ounces 230 g fresh mozzarella cheese, cut into 8 slices
make vinaigrette
assemble
each column is one step, working left to right — hover a cell for the full instruction
- 1/2 cup 120 mL chopped basil
- 3 tablespoons 45 mL mild olive oil
- 2 tablespoons 30 mL white balsamic vinegar
- 2 large ripe mangoes, peeled and thinly sliced
- 8 ounces 230 g fresh mozzarella cheese, cut into 8 slices
Combine basil, oil, and vinegar in a mini food processor until most of the basil is pureed. (Or chop basil as finely as possible by hand, then combine with oil and vinegar.) Season with salt and pepper.
Alternate slices of mango and cheese, then drizzle with vinaigrette.
— adapted from Epicurious