Tomato and Mango Panzanella Salad.
(photo credit: Courtesy)
I’m feeling somewhat crazy for mangoes these days. They are just so reliably good this summer that I’m buying them by the case. My family may be getting tired of mango sorbet so I’m adding them to everything from Panzanella salad, salsa, and these great recipes below.
Tomato and Mango Panzanella SaladServes 6 – 8
They add a sweetness to anything so don’t be shy to try them in anything you like.
7 vine ripe tomatoes, cut in chunks
3 Persian cucumbers, sliced thick
1 mango, cut into chunks
½ cup fresh basil, washed and cut in thin strips (chiffonade)
¼ cup red onion, chopped
2 cups homemade or store bought croutons
¾ cup pitted kalamata olives, sliced in half
¼ cup balsamic vinegar
2 tablespoons chopped shallot
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
salad ingredients together. In a small bowl, whisk balsamic vinegar,
shallot, salt and pepper. While whisking, drizzle in the olive oil,
until fully emulsified.
Pour over salad and let the dressing coat the croutons and salad for about 10 minutes. Serve immediately. Mango Crunch Salad with Peanut DressingServes 4 - 6
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss and serve.Mango Steak SauceMakes 1 ½ cups
Use this sauce along side any grilled steak, grilled chicken or with baked salmon. It's both sweet and savory. I love the sweet mango taste combined with the ancho chili powder and horseradish. It’s a winner.
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire sauce and mangoes and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.