Mango you say? Yes. Mango and mozzarella and basil. It works. Trust me.

Usually when you hear Caprese salad, you think of the classic tomato, basil, and mozzarella combination that we all hold near and dear to our hearts. However, being married to a self-proclaimed fresh tomato loather, I had to find other alternatives.

Mangos have been making their way into my grocery store for the past couple of weeks. They are not at their cheapest, but I found two perfectly ripe, organic mangos for this salad. Make sure that the mangos are soft to the touch, and have a sweet smell. Also, make sure they are plump and heavy for their size.

Also, you MUST use fresh mozzarella for this, not the kind that comes vacuum packed from Kraft. It should be either in the cheese case, or in the specialty foods section of your grocery store. Don’t skimp on the ingredients, even if they are a bit more straining for the wallet:)

This salad might be as good as the traditional caprese. But, once the heirloom tomatoes come out in the summer...ask me again!

Serves 4

Prep time: 5 minutes

Cook time: 0 minutes

1/3 c. chopped fresh basil leaves, plus 8 more whole basil leaves

3 tbsp. extra virgin olive oil

2 tbsp. balsamic vinegar, aged at least 10 years

1 large handful mesculin greens

2 large mangos, peeled, halved and thinly sliced to your liking

Fresh mozzarella (I used bocconcini, but you could also slice a big ball)

Blend the chopped basil, oil, and vinegar in a food processor or blender until finely pureed. Season with salt and pepper.

On four plates place a small amount of salad greens on the bottom. Top with slices of mangos, and mozzarella. Top with basil leaves and drizzle with basil vinaigrette.

*Adapted from a recipe in Bon Appetit May 2008