Summer Mango, Avocado and Burrata Salad

Ingredients

• 6 feuilles Fresh basil leaves (coarsely chopped)
• 2 unités Ripe avocado (peeled, pitted and diced)
• 1 unité Very ripe mango (peeled, pit removed, cut into dice)
• 200 g Buffalo burrata (at room temperature)
• 2 c. à soupe Balsamic cream (for the final drizzle)
• 2 c. à soupe Extra virgin olive oil (for seasoning)
• 1 pincée Sea salt
• 1 pincée Ground black pepper

Instructions

1. Prepare the mango

   Cut the mango in half, remove the pit by scraping along the edge, then make a grid in the flesh and release the cubes with a spoon.

   Time: PT5M

2. Prepare the avocado

   Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and cut it into cubes similar in size to the mango cubes.

   Time: PT5M

3. Chop the basil

   Wash the basil leaves, dry them and coarsely chop two leaves.

   Time: PT1M

4. Assemble the salad

   In a bowl, combine the mango cubes, avocado cubes, chopped basil, a pinch of salt, a pinch of pepper and the olive oil. Toss gently to coat all ingredients.

   Time: PT2M

5. Place the burrata

   On a serving plate, create a small well in the center of the mixture and gently place the burrata in the middle.

   Time: PT1M

6. Finishing

   Drizzle the burrata and salad with a stream of balsamic cream, then garnish with an extra basil leaf.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh basil leaves: flat parsley
• Instead of Ripe avocado: avocado puree
• Instead of Very ripe mango: peach, nectarine
• Instead of Buffalo burrata: mozzarella di bufala, fresh cheese
• Instead of Balsamic cream: balsamic vinegar reduction
• Instead of Extra virgin olive oil: grapeseed oil
• Instead of Sea salt: kosher salt
• Instead of Ground black pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Tablespoon
• Mixing bowl
• Serving plate
• Small spoon or drizzle spoon (optional)
• Kitchen tongs (optional) (optional)

Critical Steps — Do Not Skip

• Cut the mango without losing juice and obtain uniform cubes.
• Cut the avocado without it browning.
• Handle the burrata delicately so it stays intact.

Chef Tips from the Video

• Use an Ataulfo or Alphonso mango for ultra‑sweet flesh.
• For an elegant presentation, drizzle the balsamic cream in a spiral around the burrata.
• Serve the salad on a chilled plate to keep it fresher longer.

Troubleshooting

Storage

Refrigerator: Keep the ingredients separate (mango, avocado, burrata) in airtight containers for up to 24 h. Assemble just before serving.

Freezer: Not recommended; the texture of the burrata and avocado deteriorates.

Room temperature: Can remain at room temperature for up to 2 h maximum, ideally served immediately.

Make-Ahead Tips

• Cut the mango and avocado the day before, keep them separate in airtight containers with a drizzle of lemon juice for the avocado.
• Keep the burrata refrigerated and remove it 15 minutes before serving to bring it to room temperature.