Food & Cooking Recipes Salad Recipes Mango and Tomato Salad with Basil Curry Dressing 3.3 (4) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color. Ingredients 4 ripe plum tomatoes 1 large ripe mango (see note) 1 ½ tablespoon extra-virgin olive oil 1 teaspoon white-wine vinegar Pinch of curry powder 4-6 large basil leaves Salt and freshly ground black pepper, to taste Directions Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate. Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately. Cook's Notes If in doubt about the ripeness of a mango, buy a nice firm one and keep it in a closed paper bag for several days, until it gives off a fruity aroma and no longer feels firm. Print