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Mango and Mozzafina Salad

  • Prep
    20 min
  • Cook
    -
  • Servings
    4

Mango and Mozzafina Salad

Ingredients

  • 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) Bari 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

Directions

  1. 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.
  2. Cut each piece of MozzaFina cheese into 6 or 7 slices.
  3. 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.
  4. To serve, drizzle the dressing over the salad and top with the chopped mint leaves, cumin (if using) and black pepper.

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