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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My fiancee didn't like this at all because he didn't think that curry and mango go together. I thought the vinaigrette was really good because the sweetness of the orange and smokiness of the curry went well, but I didn't like it with the tomatoes.
this is a perfect summer salad! The flavors are bold and vibrant, and the dressing is very exotic and delicious. i bought pre-sliced mango to cut the time and would make more of the sauce in the future. Just make sure not to get the curry powder all over, or else you will smell like it for quite a while!