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Grilled mango, tomato and burrata platter

A mango and burrata salad on a white plate against a blue background

Grilled mango, tomato and burrata platter

Name: Grilled mango, tomato and burrata platter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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

Nadine Brown

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

plus marinating

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A joyful, vibrant mix of heritage tomatoes, smooth burrata, grilled mango and a lime chilli dressing. Perfect for a sharing lunch al fresco

Gluten free

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Try our grilled mango, tomato and burrata platter, then give our burrata with savoury granola, raclette recipe 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.