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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Ratings & Reviews

rstarrlemaitre's Review

afoodiefriend
June 24, 2013
Tomatoes and mango, who knew? They partner perfectly, and I love the combination of sweet juice and toasted curry in the vinaigrette. Perfect for summer.

Bradsbabe's Review

DaisyBR
March 24, 2010
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.

afoodiefriend's Review

rstarrlemaitre
July 05, 2009
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!

DaisyBR's Review

Bradsbabe
April 12, 2009
Fantastic combination of savory and sweet -- I'll make this all summer.