Mango Caprese Salad Recipes

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MANGO SALAD



Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories     Salad

Time 15m

Number Of Ingredients 12

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

Steps:

  • Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
  • Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

PEACH MANGO CAPRESE SALAD



Peach Mango Caprese Salad image

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. -Richard A Robinson, Park Forest, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield about 6 servings.

Number Of Ingredients 13

2 medium peaches, cut into 1/2-inch pieces
2 cups grape tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
1 cup chopped peeled mango
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
DRESSING:
3 tablespoons balsamic vinegar
3 fresh basil leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 248 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.

CAPRESE SALAD WITH ROASTED MANGO DRESSING



Caprese Salad with Roasted Mango Dressing image

Provided by Aarti Sequeira

Time 1h40m

Yield 4 servings (1/2 cup dressing)

Number Of Ingredients 11

1 green (unripe) mango
2 tablespoons minced fresh cilantro, plus extra picked leaves for garnish
2 quarter-size coins peeled fresh ginger
1/2 Fresno chile (or 1 jalapeno pepper), seeded if desired, and chopped
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon amber agave nectar or honey
4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices
1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions)
Kosher salt and freshly ground pepper

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.

PEACH CAPRESE SALAD



Peach Caprese Salad image

During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

4 ounces fresh buffalo mozzarella cheese
2 cups torn leaf lettuce
1 medium peach, cut into wedges
1 large heirloom tomato, cut into wedges
1/2 cup loosely packed basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon flaky sea salt
1/8 teaspoon coarsely ground pepper

Steps:

  • Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.

MANGO CAPRESE SALAD



Mango Caprese Salad image

Make and share this Mango Caprese Salad recipe from Food.com.

Provided by dicentra

Categories     Tropical Fruits

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 mango (peeled, stoned and sliced)
1 cup basil leaves
1/4 lb mozzarella cheese (sliced)
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Steps:

  • Arrange salad and dress with balsamic vinaigrette.

Nutrition Facts : Calories 617.4, Fat 39.9, SaturatedFat 16.9, Cholesterol 89.6, Sodium 718.9, Carbohydrate 41.4, Fiber 7.1, Sugar 32.1, Protein 28.4

CAPRESE SALAD



Caprese salad image

Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight

Provided by Adam Bush

Categories     Side dish, Starter

Time 10m

Number Of Ingredients 5

8 ripe plum tomatoes, sliced
2 balls of mozzarella (or vegetarian alternative), sliced
handful of basil leaves
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Steps:

  • Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

MANGO-MOZZARELLA SALAD



Mango-Mozzarella Salad image

Why should tomatoes get to have all the fun? Mango season comes just before tomatoes hit the farmers' markets, so if you're craving a caprese-like salad in June, look no further than this sweet and simple side. Look for fresh salted mozzarella in water for this recipe (not the low-moisture variety), or use burrata.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and freshly ground pepper
3 cups mixed garden lettuces
1 peeled, pitted, and sliced mango
1 ball of fresh mozzarella (4 ounces), sliced or torn

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.

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