Recipe courtesy of The Rebel House Restaurant
Mango and Burrata Salad with Fried Poblano Rings
35 min
35 min
1 to 2 servings
35 min
35 min
1 to 2 servings


  • 2 to 3 cups vegetable or canola oil, for frying
  • 1/2 cup buttermilk 
  • 1 poblano pepper, sliced into rings about 1/8 inch thick 
  • 1 cup all-purpose flour, seasoned with salt and pepper 
  • 1 large mango (ripe but not mushy), peeled and large diced 
  • 1/4 large red onion, thinly sliced 
  • 10 opal basil leaves, thinly sliced 
  • 2 culantro leaves, sliced thin (may also use cilantro) 
  • 1 cup grape tomatoes, cut in half 
  • Salt and fresh cracked pepper
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons white balsamic vinegar 
  • 1 ball fresh burrata cheese, from an Italian market or deli 
  • Sea salt
  • Aged balsamic or balsamic glaze, to finish 


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.


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