Quick-Pickled Mangos with Tender Greens

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Quick-Pickled Mangos with Tender Greens
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.

Ready in
20 m
4
Servings
348
Calories Per Serving
Deliver Ingredients

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 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
  • 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.

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.

Nutritional Facts

Total Fat
20g
31%
Sugar
28g
N/A
Saturated Fat
6g
31%
Cholesterol
13mg
4%
Protein
9g
17%
Carbs
35g
12%
Vitamin A
466µg
52%
Vitamin B6
0.4mg
19.4%
Vitamin C
76mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
20%
Vitamin K
137µg
100%
Calcium
132mg
13%
Fiber
6g
23%
Folate (food)
118µg
N/A
Folate equivalent (total)
118µg
30%
Iron
3mg
14%
Magnesium
47mg
12%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
10%
Phosphorus
147mg
21%
Polyunsaturated
2g
N/A
Potassium
668mg
19%
Riboflavin (B2)
0.3mg
15.6%
Sodium
924mg
38%
Sugars, added
3g
N/A
Thiamin (B1)
0.1mg
8.4%
Zinc
0.7mg
4.8%

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