Randy Mayor; Mary Catherine Muir
Yield
6 servings

This recipe is also delicious with peaches or nectarines in place of the mangoes.

How to Make It

Step 1

Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.

Step 2

Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.

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