Total Time
Prep 5 mins
Cook 0 mins

A very fresh and easy summer salad, much better than the widely known tomato-mozzarella-salad. And it looks so nice! A friend of dh who is Italian made it for us thousand years ago, when we spend some wonderful days in his home in Rome and when I told him that I love Italian cuisine, but hate raw tomatoes.


  1. Peel and cut mango into 24 or more or less little pieces.
  2. Cut mozzarella into the same amount of little pieces.
  3. Put the mozzarella pieces on top of the mango pieces.
  4. Put a basil leave on every mozzarella-mango-tower.
  5. Combine oil and lemon juice and sprinkle over the pieces,.
  6. Add freshly ground pepper and very little salt.
  7. Serve soon.


Most Helpful

This is awsome. fantastic flaver. even better with a splash of balsomic vinegar.I would add the word Mozzeralla to the name. I would have found it alot sooner.

LOUD June 29, 2012

I love this salad! It is better than the tomato version, if you like mangoes. I diced up mangoes and fresh mozzarella into small cubes and sprinkled with basil chiffonade. All the women at my luncheon raved over this one! Thank you for such a unique recipe!

Grace Lynn April 16, 2004

Divine! I agree, it's even better than tomato and mozzarella salad and that's saying something because I love that. The mozzarella bufala available here is imported and insanely expensive but I'm glad I got it. I can imagine how lovely the ingredients would be, stacked up as described, but I wasn't in the mood for fussing with it, so I just made two layers, sprinkled it with the smallest basil leaves and called it great.

sugarpea January 12, 2004

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