Mango Caprese? For Sure!

A gorgeous vegetarian main course this variation on the tomato, fresh mozzarella and fresh basil classic is incredibly flavorful. The peppery quality of the basil plays the perfectly ripe mango like a violin!

Ripen your tomato and mango until soft and fragrant, indoors in the sun and for several days if needed.

On a bed of fresh baby spinach place 1/2 inch cubes of room temperature tomato and mango, then scatter smaller cubes of fresh mozzarella. Roll several leaves of fresh basil together like a cigarette, slice finely and sprinkle on top of the salad. I added very little vinaigrette, but instead you can drizzle a little extra virgin olive oil, sprinkle a little mild salt (such as Himalayan) and cracked pepper. I like a light touch on the seasoning to let the mango shine.

For a beautiful vegan option, instead of mozzarella slice a few macadamia nuts and voilà!

Published by chefhelene

A life long 'chef' in our home, in 2014 I joined with my husband to create Yosemite Plaisance Bed and Breakfast, our gourmet breakfasts and treats became an instant success with our guests. French and American cultures happily crash in our kitchen, our guests from all over the world add their own cultures and instant table parties are born! Voilà!

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