Try our grilled mango, tomato and burrata platter, then give our burrata with savoury granola or grilled peach salad with burrata a go.

Tomatoes’ sweet, tangy flavours are muted when chilled so it’s always best to store them at room temperature if they’re not very ripe. If you do need to store them in the fridge, bring them to room temperature 30 minutes before eating.

Grilled mango, tomato and burrata platter recipe


  • 1 large mango (around 250g), peeled and cut into wedges
  • 1 tsp rapeseed oil
  • 90ml lime juice (around 3-4 limes)
  • 80ml fish sauce
  • 80g soft light brown sugar
  • 2 garlic cloves, minced
  • 1-2 red bird’s-eye chillies, finely chopped (depending on how hot you like it)
  • 450g tomatoes, halved (the more colourful the better – we used mixed cherry tomatoes)
  • 1 long shallot, finely sliced
  • large handful basil, finely chopped, plus a few small leaves to garnish
  • small handful thai basil, finely chopped
  • 2 spring onions, finely sliced
  • 150g burrata


  • STEP 1

    Heat a griddle pan over a medium heat. Toss the mango with the oil then griddle the wedges for 2 mins on each side until you get visible char marks. Transfer to a large bowl and toss with 10ml of the lime juice.

  • STEP 2

    Whisk the remaining lime juice with the fish sauce, sugar, garlic and chilli. Combine half the dressing with the tomatoes, shallot and herbs. Leave to sit for 10 mins, allowing the flavours to mingle.

  • STEP 3

    Toss the spring onions with the tomato mixture before arranging on a platter. Add the mango and top with the burrata. Break open the creamy cheese centre and garnish with the extra basil and more spoonfuls of the dressing.


Alternative ways with burrata


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating