Mango Caprese Salad


Yield: 4 salads


Radicchio or arugula, or a combination, enough for several leaves on each plate

2 mangoes (I suggest Ataulfo or Champagne) mangoes

Slices of fresh round or square mozzarella

¼ cup fresh basil, leave 4 leaves whole and finely mince the rest

¼ cup Flying Olive Alfoos Mango Balsamic Vinegar

¼ cup Flying Olive Basil Extra Virgin Olive Oil


Lay several leaves of radicchio or arugula on a plate. Peel and slice the flat sides of both mangoes. Slice the long flat pieces into long pieces. Cut the mozzarella into rounds or long slices, depending on the kind of mozzarella you have.

Mix the Flying Olive Mango Balsamic Vinegar and Basil Extra Virgin Olive Oil together and add the minced basil. Drizzle the vinaigrette over the mango and cheese slices. Garnish with the extra basil leaves.


Submitted by Barb L.