Caprese Salad with Roasted Mango Dressing Recipe

Name: Caprese Salad with Roasted Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 425 degrees F.
2
Wrap the mango in aluminum foil, and place on a parchment-lined baking sheet.
3
Roast it for 1 hour, rotating halfway through.
4
The mango should be soft.
5
Remove the foil and let it cool.
6
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.
7
Repeat with the remaining mango, scooping as much flesh off as possible.
8
Add the minced cilantro, ginger, chile, cumin, vinegar, olive oil and agave nectar.
9
Blend until smooth and add a little water if the dressing is too thick.
10
Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper.
11
Drizzle with a few tablespoons of the mango dressing and a little extra olive oil.
12
Top with some torn fresh cilantro and serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Caprese Salad with Roasted Mango Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caprese Salad with Roasted Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions