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Nutty Mango Burrata Salad

Nutty Mango Burrata Salad with Mint Pesto

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based


Summer salad with fresh mango, burrata cheese, toasted hazelnuts and a subtle mint pesto. Quick, easy, and full of exotic flavors.



For the mango salad:

  • 2 fresh ripe mangoes, peeled and sliced
  • 1 8 ounces (225g) burrata cheese, drained
  • Freshly ground pepper, to taste*
  • 1 pinch freshly ground chili pepper (optional)**
  • 1/4 cup (40g) hazelnuts
  • 1 Tablespoon butter

For the mint pesto:

  • 1 handful fresh mint leaves
  • 2 Tablespoons olive oil


  1. In a serving plate, place slices of mangoes and sprinkle burrata cheese all over. Season with freshly ground pepper and chili pepper (optional).
  2. In a frying pan, toast the whole hazelnuts in butter until golden-brown, stirring constantly. Remove from the pan and transfer the hazelnuts onto a clean towel. Rub them vigorously inside the towel to remove any loose skins. Chop hazelnuts roughly, and sprinkle over the salad.
  3. To prepare the mint pesto, mix mint leaves and olive oil in a food processor until finely ground. Pour the mint pesto over the mango-burrata salad and serve immediately.


* I used Timut pepper, from Southern Nepal.
** For best results in terms of flavor and heat, I recommend the use of a manual chili pepper mill to grind dried chili peppers.