Rating: 3.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Martha Stewart Living, Summer 1991

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/09/2016
This an amazing recipe and a huge favorite at family BBQ's. It is an unlikely combination of flavors, but, it works so wonderfully! Think of sweet chili powder on mangos in Mexico. The taste is very similar. The mangos must be SUPER ripe! Definitely try this recipe!
Rating: Unrated
08/25/2009
I am interested in making this sald and cannot locate other's comments/reviews - hopeing if I post this, it will take me to a page to read them.