Food & Cooking Recipes Salad Recipes Tomato and Mango Salad with Chiles and Tomato Essence 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. Ingredients 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 Directions 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. Rate it Print