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

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

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

Method

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.