This recipe is also delicious with peaches or nectarines in place of the mangoes.
2 cups fresh orange juice (about 6 oranges)
1 tablespoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon salt
3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges
2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips
1 tablespoon thinly sliced mint leaves
How to Make It
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.
Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
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