Name: Caprese Salad with Roasted Mango Dressing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 1 green (unripe) mango; 2 tablespoons minced fresh cilantro, plus leaves for garnish; 2 quarter-size coins peeled fresh ginger; 1/2 Fresno chile pepper (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 more for drizzling; 1/2 teaspoon amber agave nectar or honey; 4 assorted heirloom or vine-ripened red tomatoes, sliced 1/2 inch thick; 1 1-pound ball fresh mozzarella, sliced 1/4 inch thick (or 1 package mozzarella medallions); Kosher salt and freshly ground pepper

Directions

Preheat the oven to 425 degrees F. Wrap the mango in foil and place on a parchment-lined baking sheet. Roast, rotating halfway through, until soft, 1 hour. Remove the foil and let the mango cool.
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. Scoop as much flesh as possible off the remaining mango and add to the food processor. Add the cilantro, ginger, chile, cumin, vinegar, olive oil and agave nectar. Blend until smooth, adding a little water if the dressing is too thick.
Arrange the tomatoes and mozzarella on a platter and season with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little olive oil. Top with cilantro.

Photograph by Ryan Liebe

Caprese Salad with Roasted Mango Dressing

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