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.

4
Servings
771
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.

Nutritional Facts

Total Fat
23g
33%
Sugar
8g
9%
Saturated Fat
13g
54%
Cholesterol
1mg
0%
Carbohydrate, by difference
125g
96%
Protein
18g
39%
Vitamin A, RAE
63µg
9%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
151mg
15%
Choline, total
8mg
2%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
359µg
90%
Iron, Fe
6mg
33%
Magnesium, Mg
69mg
22%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
252mg
36%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
1945mg
100%
Thiamin
1mg
91%
Water
302g
11%
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.