Tomato and Mango Salad with Chiles and Tomato Essence

Photo: Maria Robledo
Prep Time:
20 mins
Total Time:
20 mins

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.


  • 1 cold small ripe mango, preferably Champagne (about 1 pound)

  • 1 chilled Kirby or Persian cucumber (about 5 ounces), cut into ¼-inch-thick half-moons

  • 1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes

  • 1 red Thai or serrano chile, very thinly sliced on the bias

  • 1 cup Thai or Italian basil leaves and buds, half roughly chopped

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • Coarse salt

  • 1 ⅓ cups cold Tomato Essence


  1. Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

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