Mango Caprese Salad
cut mango according to directions above
assemble in layers across a plate as shown in these photos or create stacks starting with mozzarella on the bottom so your mango doesn’t slide around the bottom of the plate en route to your table.
I never learned how to raise an eyebrow, I’ve tried in front of the mirror more than once, but no luck - however, that’s the face I wanted to make when I first stumbled across this idea on Pinterest. It came up a few times. I still wasn’t convinced. So I decided to embark on what was likely to be a #pinterestfail - but instead was a stunning revelation. Mango. Caprese. It was delightful. It tastes exactly like what it should taste like, just the clean, light, fresh flavors of mango, mozzarella and basil with a bit of flaky salt on top.
Would I make this again? Yes. I can imagine it as a salad paired with roasted chicken or as an appetizer course, maybe followed by a pasta with shrimp?
Getting the mango the right shape for a classic caprese presentation can be a bit tricky, I’ll be honest. But, it’s not impossible, here’s the method I used: peel the mango. Turn on its side and slice from the outside in, creating long slices about 1/4 inch thick. Pick a mango that is fully ripe, but not mushy.