Salsas & sides · CRESPO KITCHEN

Grilled mango and goat cheese salad

Grilled mango and macadamia-coated goat cheese over dressed greens.

20 min approx.12 servingsFresh mango

Dish photograph: Grilled mango and goat cheese salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

6 ripe mangos
1½ cups chopped macadamia nuts
12 ounces arugula
2¼ pounds goat cheese, cut into 36 rounds
3 pounds mixed salad greens
24 ounces prepared balsamic vinaigrette
Microgreens for garnish

Method

Cut both cheeks from each mango and divide each cheek into 3 wedges. Grill over medium-high heat until marked.
Coat the cheese rounds in macadamia nuts and warm at 350°F for 2–3 minutes.
Dress the mixed greens and arugula with balsamic vinaigrette and divide among 12 plates.
Add 3 mango wedges and 3 cheese rounds per plate, then finish with microgreens.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu, Hawaii