First heat the oil for frying in a small skillet or saucepot to about 350 degrees F.
Pour the buttermilk into a shallow bowl and add the sliced poblano rings. Remove the rings to the seasoned flour and coat well. Once the oil is hot, and without over crowding the pot, add the peppers (in batches if necessary) and cook until golden brown. Remove to a plate lined with paper towels to dry and set aside.
In a medium bowl mix together the mango, red onion, basil, cilantro, grape tomatoes, olive oil, white balsamic vinegar and salt and pepper to taste.
Spoon the contents of the bowl onto a deep plate or bowl, as this is a wet salad. Place the buratta onto the center of the mango mix and sprinkle a little sea salt and fresh cracked black pepper onto the cheese. Drizzle with a little aged balsamic or balsamic glaze. Arrange the poblano rings on top of the mango and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Rebel House Restaurant, Boca Raton, Florida