Quick-Pickled Mangos with Tender Greens

Quick-Pickled Mangos with Tender Greens
Contributor
Quick-Pickled Mangos with Tender Greens

National Mango Board

Quick-Pickled Mangos with Tender Greens

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

  • large ripe mangos, peeled, pitted and chopped into 1/2-inch cubes
  • sprigs tarragon
  • sprigs thyme
  • 1/2  Teaspoon  freshly ground black pepper
  • 3/4  Cups  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
  • small fennel bulb, cored and sliced thinly lengthwise
  • 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.

Nutritional Facts

Total Fat
16g
23%
Sugar
62g
69%
Saturated Fat
2g
8%
Carbohydrate, by difference
108g
83%
Protein
7g
15%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
68µg
76%
Calcium, Ca
58mg
6%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
31µg
1%
Folate, total
25µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
82mg
26%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
230mg
33%
Selenium, Se
11µg
20%
Sodium, Na
29mg
2%
Water
342g
13%
Zinc, Zn
2mg
25%

Quick Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Quick Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.