Other Recipes


4 Servings


20 minutes




Mango and Mozzafina Salad


75 ml (1/3 cup) freshly squeezed orange juice

15 ml (1 tbsp) freshly squeezed lemon juice

1 clove garlic, crushed

1 ml (1/4 tsp) salt

2.5 ml (1/2 tsp) sugar

30 ml (2 tbsp) Neilson sour cream

30 ml (2 tbsp) olive oil

400 g (2 pouches) Saputo Mozzafina di latte cheese, drained

1 ripe mango, peeled and cut into 1/2 cm (1/4") slices

1 red pepper, seeded and cut into 1/2 cm (1/4") slices

1/2 cucumber, cut into 1/2 cm (1/4") slices

125 ml / 1/2 cup fresh mint leaves, chopped

5 ml / 1 tsp cumin seeds, toasted and lightly crushed (optional)

To taste freshly ground black pepper


In a small bowl, whisk together the citrus juices, garlic, salt, sugar and sour cream. Continue whisking as you drizzle in the olive oil. Set aside.

Cut each piece of MozzaFina cheese into 6 or 7 slices.

On a large serving platter, arrange alternating layers of cheese, mango, red pepper and cucumber. At this point, the salad and dressing may be covered and refrigerated for up to 4 hours.

To serve, drizzle the dressing over the salad and top with the chopped mint leaves, cumin (if using) and black pepper.