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.
From Bon Appétit magazine
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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Looks super yummy
1I agree - super yummy!
2It looks soooo good! I love adding fruits to salads.
3sounds lovely for summer time.
4I absolutely love caprese salad...i can't wait to try this modern version!
5Very different...
6On the one hand, I'm intrigued by what sounds like a very peculiar but interesting flavor combination. On the other hand, that photograph looks awful - like someone vomited onto a salad before serving it. Not terribly interested in that.
7something to try, definately!
8i'm a die hard fan of caprese salads, and i don't know if i'll be able to adjust to it, but it looks good none the less. i thin kthat if i am able to tell myself tht it's not a caprese salad then i'll enjoy it more
9Sounds like a great twist! A friend was telling me last night that tomatoes are having salmonella recently, anyone heard that?
10Looks and sounds yummy to me
11Any tips on how to keep your basil looking and tasting great?
12I grow my own and cut as needed, but I've read you should keep it in water like flowers. I do that when I get too much (it's gone to flower) just to make the kitchen smell great.
13I had a mango at home and a bunch of fresh basil so I decided to give this a try.
14Happy to report back that it was delicious! - If you don't like how it looks you can follow the original Epicurious recipe that calls for layering the ingredients as in a tradional caprese, but I liked this version better - the flavors really came together.
I would do this for a light salad at a barbeque.
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