Imagine a culinary symphony where creamy burrata meets juicy mangos, kissed by a vibrant mint pesto and crowned with toasted hazelnuts. This Salade de Mangue à la Burrata is not just a salad—it's a gourmet experience that transforms simple ingredients into an extraordinary dish that will transport you straight to the sun-drenched coasts of Italy. Perfect for elegant dinner parties or a luxurious lunch, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 ripe mangos, diced
- 1 ball burrata cheese
- 1/4 cup hazelnuts, toasted and chopped
- 1/4 cup fresh mint leaves
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the hazelnuts by toasting them in a dry skillet over medium heat for 3-5 minutes, stirring constantly until they become fragrant and golden brown. Be careful not to burn them. Once toasted, roughly chop the hazelnuts and set aside to cool.
- Wash and peel the ripe mangos. Cut the mangos into uniform, bite-sized cubes, ensuring they are approximately 1/2 inch in size. Place the diced mango in a large mixing bowl.
- Create the mint pesto by combining fresh mint leaves, olive oil, and lemon juice in a food processor or blender. Pulse until the mixture becomes a smooth, vibrant green sauce. Season with a pinch of salt and freshly ground black pepper.
- Gently tear the burrata cheese into rustic, irregular pieces, allowing its creamy interior to be visible. Be careful not to overwork the cheese to maintain its delicate texture.
- Arrange the diced mango on a serving platter, creating an even, artistic base. Distribute the torn burrata pieces over the mango.
- Drizzle the mint pesto generously over the mango and burrata, ensuring even coverage. Sprinkle the toasted, chopped hazelnuts on top for added crunch and nutty flavor.
- Finish the salad with a final seasoning of sea salt and freshly ground black pepper. Serve immediately at room temperature to enjoy the full complexity of flavors and textures.
Tips
- Mango Selection: Choose ripe but firm mangos that yield slightly to gentle pressure. Avoid overly soft fruits that might turn mushy.
- Burrata Handling: Always bring burrata to room temperature before serving to maximize its creamy, luxurious texture.
- Toasting Hazelnuts: Watch them carefully while toasting—they can burn quickly. Remove from heat as soon as they become fragrant and golden.
- Mint Pesto Trick: For a brighter green color and fresher taste, blanch mint leaves in boiling water for 10 seconds before blending.
- Serving Suggestion: Serve immediately after assembly to maintain the perfect balance of temperatures and textures.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements this salad beautifully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 12g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 45mg
