Mango Manchego Salad with Basil

Mango Salad with Basil and Manchego cheese is a simple combination of seasonal ingredients that come together to create an unforgettable flavor combination. It's a beautiful salad that's perfect for a summer first or main course.

I love serving a dish that people will always remember for its uniqueness -- and deliciousness, of course.

This mango salad offers a creative blend of complimentary flavors and textures. It's soft and sweet, fresh and crisp, crunchy and tangy, and chewy and spicy -- all at once!

And, it can be put together in just minutes.

The Unique Combination of Ingredients

• mango - Most mangoes are peak season during the summer (in the U.S.), though among a few others, you can likely find tree-ripened mangoes like Keitt, Tommy Atkins, and Sapūrana Mangos, which are globally sourced, year-round. Use any in-season mango you like. A ripe mango should be slightly firm with a little bit of give when gently pressed with your fingers.
• mixed greens - I use red and green baby butter lettuce for this mango salad. It's best with mild-flavored, softer lettuces. You can use what you like.
• Manchego cheese - Manchego is a hard Spanish sheep's milk cheese with a buttery texture that is just a bit crumbly. It's tangy with subtle sweet nut-like flavor. You should be able to find this in most large grocery stores, and definitely in upscale markets. Pecorino Romano, Parmesan and Asiago are all good substitutes, and here are a few other possible substitutes.
• Calabrese salami or hard Chorizo - Italian Calabrese salami is typically made with pork, and can be found either mild or hot. (I love the spicy one with the mango!) Spanish hard Chorizo is cured, highly seasoned and contains a good amount of paprika, which can be either spicy or mild. (Mexican chorizo is soft, not cured, and must be cooked. For this salad be sure to get the hard chorizo.) You should be able to find either one of these in most markets, but if not, feel free to use another hard salami or sausage you like.
• toasted slivered almonds - Toasting the almonds (or almost any nut) brings the oils and flavor to the surface. If your almonds are not already toasted, follow the instructions in my Red Pepper Pesto recipe for toasting pine nuts, which would by the way, be a lovely substitute if you want one.
• fresh basil - Choose perky deep green bunches of basil without brown spots. The smaller the leaves the better. They'll be mixed whole, right into the salad.
• extra virgin olive oil - Good quality extra virgin olive oil with great flavor is especially important when it's not being cooked. I have a bottle of Piro extra virgin olive oil that I save for dressings. And I also really like García de la Cruz.
• sherry vinegar - Sherry vinegar has a bright, delicately sweet complex nutty flavor. You'll find it in a few larger grocery stores, but mostly in smaller specialty markets. You can also order it online. If you need a substitute, use red wine vinegar.
• honey
• smoked paprika - The paprika is for the salad dressing. It's a spice made from dried, ground red peppers and ranges from mild to hot -- use whatever intensity you like. I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to the salad.

How to Make it

- In a small bowl, combine sherry vinegar with paprika, salt, pepper and honey. Gradually whisk in the oil and set aside. Better yet, add all of the ingredients to a small jar with a tight fitting lid. Once the lid is on securely, shake to mix.

- If the almonds aren't already toasted, add them to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat just until they’re golden, very aromatic and look oily. Set them aside to cool.

- Peel and cut the mango into thin slices. (How to Cut a Mango: Step-by-Step Guide.)

- Use a vegetable peeler to "shave" the Manchego cheese into super thin pieces.

- If the salami or chorizo hasn't been sliced, slice it, and then cut it into bite-sized pieces.

- In a serving bowl, combine the lettuce, basil, mango, cheese and salami. Drizzle with the desired amount of dressing and sprinkle the toasted almonds on top.

Variations

• Vegetarian version. Use very thin tofu slices or "noodles" instead of the salami. Before adding them to the salad, sprinkle them with a little salt, black pepper and paprika or chili powder. And to go the extra mile (or in this case, extra 2 minutes), after they're seasoned, quickly sauté them in a very hot pan with a little bit of olive oil.
• Vegan version. In addition to using the tofu in lieu of the salami, use thinly sliced avocado instead of the Manchego.

Recipe Tips

• The first and most important tip is that when you're making almost any salad with a handful of ingredients, the measurements listed in the recipe do not have to be exact. So if you add a little more or less lettuce, cheese, etc., it will still work out.
• For the best results, you have to start with the best possible ingredients. Taste your mango before using it to be sure it's amazing. (My personal favorites are Honey Mangoes, also called Ataulfos.)
• Mangoes are best for salads when they're ripe but firm. When you gently press with your thumb there should be just a bit of give. They're perfect this way because they're easy to slice, keep their shape well, and still offer an incredible sweet flavor.
• You'll save time if you purchase pre-sliced salami (or chorizo). It can also be difficult to cut it thinly.
• The softer the basil leaves the better -- I especially like baby basil because the leaves are bite-sized and quite tender.
• I "shave" the cheese with a vegetable peeler. It's easy and the texture of the slices is ideal in this salad. You can also use a knife to slice it very thinly.

What can you do ahead?

Salads are typically best when they're put together as close to serving time as possible. However, you can prep some of elements of it so the process is quicker when you assemble.

• The dressing can be made up to a few days ahead and kept at room temperature.
• The day before you can wash and dry the lettuce and basil, toast the almonds and slice the salami. The nuts can stay out at room temperature, but the salami, lettuce and basil should be refrigerated.
• The mango and cheese shouldn't be sliced until just before you assemble.

More Must-Try Mango Recipes

• Mango Chipotle Salsa
• Mango Avocado Pesto Stack
• Coconut Mango Baked Chicken
• Sweet and Spicy Tomato-Mango Appetizer
• Smoky Chipotle Mango Quesadilla Recipe

If you make this Mango Manchego Salad for guests it will be a hit and they'll always remember and crave it.

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