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
, 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
with a little aged balsamic or balsamic glaze. Arrange the poblano rings on top of the mango
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.