Fresh Test
Unlike other mangoes, slightly wrinkled skin is a good indication of a nice ripe Honey Mango.
Peak Season Picks
Honey Mangoes
Fun Fact
Mangoes are delicious, but many people do not know how to enjoy them. It’s much simpler to eat them if you first peel the skin with a vegetable peeler than first cutting into it. Once it’s peeled, it can be sliced however you’d like.
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Featured Local California Winemaker
Sunseeker Rosé
Summer is a state of mind, and that feeling doesn’t have to fade with the seasons. You know that feeling... when Monday’s meeting schedule melts away and tomorrow’s chores are the furthest thing from your mind. Sunseeker was created as a beautiful reminder of those sun-drenched, carefree days with friends, and it’s a wine that provides a little taste of summer in a bottle any time of the year! Your endless Summer starts here. SHINE ON.
Perfect Pairings
Why it Pairs Perfectly
This fruit forward Sunseeker Rosé pairs perfectly with the inherent sweetness of Honey Mangoes.
Burrata Salad with Fresh Mango
Ingredients
For the salad:
- 9 ounces baby arugula, about 4 loose handfuls
- 2 (8-ounce) balls of burrata
- 2 large ripe honey mangoes, peeled, pitted and sliced or diced
- 12 (2-inch diameter) heirloom tomatoes, halved lengthwise
- Olive oil for drizzling
- Coarse salt and freshly ground black pepper to taste
- 16 fresh basil leaves, julienned
For the dressing:
- 2 tablespoons guava paste
- 1 tablespoon pomegranate juice
- 1 tablespoon freshly-squeezed lime juice
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- For the dressing, combine all the ingredients in the work bowl of a blender or food processor. Pulse until smooth. Adjusting ingredients for desired consistency. Set aside.
- For the salad, divide arugula among serving plates. Cut each ball of cheese in half crosswise and place the halves, cut side down, in the center of the arugula. Combine the mangoes, tomatoes and cantaloupe and distribute around the burrata.
- Drizzle the salad generously with olive oil and guava vinaigrette. Season with salt and pepper. Top with basil strands and serve.