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Quick-Pickled Mangos with Tender Greens and Goat Cheese

Quick-Pickled Mangos with Tender Greens and Goat Cheese

Course Dinner, Lunch, Salad
Keywordss Mango Dinner, Mango Lunch
Language English
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

Pickled Mangos

  • 2 Large Ripe Mangos Peeled, Pitted, and Chopped into ½ in Cubes
  • 2 Sprigs Fresh Tarragon
  • 2 Sprigs Fresh Thyme
  • 1/2 Tsp Freshly Ground Black Pepper
  • ¾ Cup Rice Vinegar
  • ⅓ Cup Water
  • 1 Tbsp Granulated Sugar
  • 1 Tbsp Kosher Salt

Salad

  • ¼ Cup Extra-Virgin Olive Oil
  • Flaky Sea Salt
  • Freshly Ground Black Pepper
  • 8 Cups Salad Greens (Such as Arugula, Tatsoi, or a Mesclun Mix)
  • 1 Small Fennel Bulb Cored and Thinly Sliced Lengthwise
  • 4 oz Fresh Goat's-Milk Cheese (Chèvre) Crumbled

Instructions

Pickled Mangos:

  1. In a large heat-safe bowl, place the mangos, tarragon and thyme sprigs, and black pepper; set aside.

  2. In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt. 

  3.  Pour the hot vinegar mixture over the mangos and cool to room temperature, about 30 minutes.

  4. Cover the bowl with plastic wrap and refrigerate overnight (the mangos keep up to 1½ weeks in the refrigerator).

Salad:

  1. In a small bowl, whisk together 1/3 cup of the mango pickling liquid, the olive oil, and salt and pepper to taste. 

  2. Divide the salad greens and fennel among 4 plates.

  3. Sprinkle each plate with 1/4 cup pickled mangos, then drizzle the vinaigrette over the salad. 

  4. Top with the crumbled cheese and serve.

Recipe Notes

Recipe from the Tasting Table Test Kitchen