Mango Blackberry Salad

I’m SO excited to introduce y’all to my new favorite summer recipe – Mango Blackberry Salad! It literally bursts with flavor and tastes like something you would order at a gourmet restaurant but without all the effort. Sign me up!

My favorite way to serve this salad is on a big platter piled high with diced mango, blackberries, pecans, mascarpone cheese, extra virgin olive oil, and last but not least a thick balsamic glaze! Oh and don’t forget to sprinkle it with coarse kosher salt & freshly cracked pepper. The salt & pepper really turn the flavor volume up! If you don’t have a good balsamic glaze, not to worry – I have the best substitute! Balsamic vinegar + fig preserves is just as good if not better than.

If you’re not familiar with mascarpone cheese it’s basically an Italian cream cheese. It’s not as tangy as regular cream cheese and the texture is softer. Which makes the perfect combination with the mango, blackberries, and balsamic glaze.

Unlike other salads, I don’t like to toss the salad before it’s served – mainly because I like for the mascarpone cheese to stay intact AND it’s gorgeous when piled high with the super fresh & vibrant ingredients. Instead, I use a really large platter and let guests serve themselves.

This Mango Blackberry Salad goes perfectly with grilled chicken or steak. In my opinion, nothing beats a casual summer dinner with this salad served alongside it. Enjoy!

Yields 4-6 servings
Prep time: 10 minutes

INGREDIENTS
8 ounces 50/50 spring mix & spinach
½ fresh mango, peeled and diced
3 ounces blackberries
½ cup roughly chopped pecans
6-8 tablespoons mascarpone cheese
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar glaze, *see substitute below
2 pinches coarse kosher salt
Freshly cracked pepper

Balsalmic Glaze substitute:
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons fig preserves

NOTES
If you don’t have a really thick balsamic glaze substitute with balsamic vinegar and fig preserves. Whisk them together in a small bowl before drizzling over the salad.

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INSTRUCTIONS

Using a large platter, pile on the spring mix & spinach.

Sprinkle the diced mango, blackberries, and chopped pecans on top.

Using two spoons, dollop the mascarpone cheese 1 tablespoon at a time over the salad.

Drizzle the olive oil and balsamic glaze over the top. If substituting with balsamic vinegar and fig preserves, whisk them together in a small bowl before drizzling over the salad.

Sprinkle the coarse kosher salt and freshly cracked pepper on top. Do not toss.

Mango Blackberry Salad