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 clovegarlic, 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)Bari Mozzafina di latte cheese, drained
1ripe mango, peeled and cut into 1/2 cm (1/4") slices
1red pepper, seeded and cut into 1/2 cm (1/4") slices
1/2cucumber, cut into 1/2 cm (1/4") slices
125 ml / 1/2 cupfresh mint leaves, chopped
5 ml / 1 tspcumin seeds, toasted and lightly crushed (optional)
To tastefreshly 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.