Summer Mango Caprese Salad with Truffle Salt

by Dorothy Reinhold on June 11, 2011

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You know what a traditional Caprese salad is, right? Simple, delicious, with four ingredients:

Basil on the windowsill

Windowsill basil.

  • Local, vine-ripened tomatoes (preferably warm from being picked from your backyard)
  • tender basil leaves (ditto on the backyard or windowsill)
  • fresh and moist mozzarella (not the rubbery kind)
  • super premium extra-virgin olive oil (I suggest Malibu Olive Co. brand)

To that idea I am adding a perfect, sweet ripe mango.

This scary good salad must be made in summer, when tomatoes are at their peak.

To garnish, I am suggesting either of two final finishing touches:

1. A pinch of truffle salt (I love this)
2. Thick (expensive), aged balsamic vinegar – the kind that pours like syrup or molasses (my daughter prefers this)

Dice a mango on

Dice a perfectly ripe mango.

Mango Caprese Salad on

Toss everything gently in a bowl.

Summer Mango Caprese Salad with Truffle Salt or Balsamic Vinegar

Toss ripe tomatoes, fresh mozzarella and basil leaves with sweet, ripe mango chunks for a sublime variation on a classic captrese. Dress it with a sprinkle of truffle salt, a touch of premium balsamic vinegar, or nothing at all!

  • 2-3 fresh, ripe tomatoes
  • 1 large ripe mango
  • 4 ounces fresh mozzarella
  • Handful fresh basil leaves
  • Extra-virgin olive oil (optional)
  • Truffle Salt (optional) or sea salt
  • Premium Balsamic Vinegar (optional)

Seed the tomatoes. The easiest way is to slice them in half at the equator, hold the half over the sink, and, using your finger, scoop the seeds out from each little pocket into the sink. When seeded, cut the tomatoes into chunks. Put tomato into a medium mixing bowl.

Peel and remove seed from mango, and cut flesh into chunks. Add mango to bowl.

Slice cheese and then dice it. Add to bowl.

Cut basil leaves into a chiffonade (very thin strips). Add to bowl. Stir gently to combine everything.

You may portion into 2 salad bowls and serve as is (the mango and tomato juices will combine to make a lovely “dressing”) or add a drizzle of olive oil.

For a finishing touch, sprinkle with a pinch of truffle salt, or a drizzle of fine, insanely expensive balsamic vinegar. (If all you have is the cheap stuff, I would avoid it on this salad. I know the expensive stuff is pricy, but in this case, it is necessary.)

Serves 2 for a main dish, or 4 for an appetizer portion.

Mango Caprese Salad from

{ 7 comments… read them below or add one }

Skinny Fat Kid June 23, 2011 at 4:30 pm

This is the 2nd recipe I’ve seen today with truffle salt! I need to get me some!


Marci Crestani June 17, 2011 at 6:42 pm

Dear Dorothy…..I made the Caprese Mango salad for the first time today for my friends who are visiting from San Fran…..and we were all in taste-bud heaven over it! I made it about an hour before they arrived but thought I’d hold off on the oil. Turns out it didn’t need the oil at all! THANK YOU for what I know is going to become a staple in my menu this summer……..Marci


Dorothy June 18, 2011 at 8:21 am

So glad it was a hit! I always love when I make something new for guests and they like it. I agree on the oil…to me, it doesn’t need it. Personal preference, I guess. Did you use the truffle salt? That can be omitted, as well, if you don’t like it or don’t have it.


Kristina Vanni June 13, 2011 at 11:15 pm

I love caprese salad and the addition of mango is an interesting twist!


Dorothy June 14, 2011 at 8:30 am

Mango makes EVERYTHING taste better! It’s one of those miracle cures for an ordinary dish!


Suz June 12, 2011 at 1:05 pm

YUM!!!! You make the most delicious, fresh foods.


Dorothy June 13, 2011 at 12:22 pm

Thank you, Suz! This one is gluten-free, too!


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