Mango is one of the more versatile fruits and I love using them. In this recipe I pair it with a goat cheese mousse and a vinaigrette. The mousse sounds intimidating but it really is simple. This recipe is for two large salads or four side salads.
2 ripe mangos
5 ounces of goat cheese
2 tablespoons of half and half
1 tablespoon of sour cream
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1/4 cup of pepitas (roasted pumpkin seeds)
Spring Mix Greens
2 tablespoons of olive oil
1 white wine vinegar
1 tablespoon of mango nectar
In a medium bowl, add the goat cheese, half and half, sour cream, salt and pepper. Using a hand mixer, whip the mixture until it is soft and blended. Place in the refrigerator while preparing the rest.
Peel and slice the mangos into strip. Place the strips on the grill on the indirect heating section for about one minute in each side, allowing them to just get a little color.
In a shaker, mix the oil, vinegar and mango nectar.
Plate the greens. Add a portion of the goat cheese mousse to the center and add the grilled mango. Sprinkle with papitas and dressing.