2 ripe mangoes, peeled
175 gm bocconcini (fresh mozzarella)
2-3 lollo rosso lettuce (or regular lettuce)


2-3 fresh parsley sprigs
2-3 fresh red chillies, sliced diagonally
6-7 capers
6-7 fresh basil leaves
Sea salt to taste
Crushed black peppercorns to taste
2 tsp pesto sauce
2 tsp lemon juice
2 tsp balsamic vinegar
1/2 cup fresh orange juice
1/4 cup extra virgin olive oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mango Mozzarella Salad

. Finely chop parsley sprigs and place it in a bowl.

. Finely chop red chillies along with capers and place in the same bowl.

. Finely chop basil leaves and add sea salt, crushed peppercorns, pesto sauce, lemon juice and balsamic vinegar, mix well.

. Add orange juice, olive oil, whisk well.

. Halve bocconcini and place them in another bowl.

. Add 2 teaspoon dressing and mix lightly, set aside.

. Slice mangoes diagonally and place them on a serving dish in the pattern of a fan.

. Place torn lettuce on the sides and the bocconcini over it.

. Pour the remaining dressing all over.

. Serve chilled.

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