Quick-Pickled Mangos with Tender Greens Recipe


Nutrition

Cal/Serving: 373
Daily Value: 19%
Servings: 4

High-Fiber
Fat21g32%
Saturated6g31%
Carbs42g14%
Fiber6g24%
Sugars34g0%
Protein9g17%
Cholesterol13mg4%
Sodium1894mg79%
Calcium122mg12%
Magnesium46mg12%
Potassium699mg20%
Iron2mg12%
Zinc1mg5%
Vitamin A8116IU162%
Vitamin C93mg156%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg15%
Niacin (B3)2mg11%
Vitamin B60mg20%
Folic Acid (B9)136µg34%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E4mg21%
Vitamin K109µg137%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
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Quick-Pickled Mangos with Tender Greens
National Mango Board

A quick pickle gives the mangos in this salad an addictive and pleasant bite. Sweet and sour elements of the pickling liquid then form the base for the vinaigrette, and a bit of goat cheese rounds out the flavors of the dressed greens. Try this tonight.

INGREDIENTS

For the pickled mangos :

  • 2 large ripe mangos, peeled, pitted and chopped into 1/2-inch cubes
  • 2 sprigs tarragon
  • 2 sprigs thyme
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup rice vinegar
  • 1/3 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt

For the salad :

  • 1/4 cup extra-virgin olive oil
  • Flaky sea salt and freshly ground black pepper, to taste
  • 8 cups salad greens, such as arugula, tatsoi, or a mesclun mix
  • 1 small fennel bulb, cored and sliced thinly lengthwise
  • 4 ounces chèvre, crumbled

DIRECTIONS

For the pickled mangos :

Place the mangos, tarragon, thyme, and black pepper in a large heat-safe bowl and set aside. In a small saucepan, combine the remaining ingredients and bring to a simmer over medium-high heat.

Pour the hot vinegar mixture over the mangos and let cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight. The mangos keep up to 1 ½ weeks in the refrigerator.

For the salad :

In a small bowl, combine 1/3 cup of the mango pickling liquid and the olive oil. Season with salt and pepper, to taste, and whisk together. Divide the salad greens and fennel among 4 plates. Sprinkle each plate with ¼ cup of the pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve.

Recipe Details

Servings: 4
Total time: 20 minutes
Cuisine: American
Special Designations: Vegetarian

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