Fresh mangoes are my absolute favorite fruit. This simple recipe is quick and easy and full of flavor. The toasted nibs adds crunch and nuttiness and is an excellent alternative for those who are allergic to nuts.
1 package spring mixed greens
1 ripe but still firm mango
5 tablespoons flavored balsamic vinegar (I used Champagne Pear by Bellindora)
3 tablespoons extra virgin olive oil
1/8 cup cacao nibs
Take a knife and peel away skin of mango. Cut down length of mango, on both sides of the seed being careful not to cut into the seed. Take one side of the cut mango and slice into slender pieces. Set aside.
Take a dry pan and over medium heat, roast nibs for 2-3 minutes. Be sure to move nibs around in the pan while dry roasting.
Whisk vinegar and olive oil until well blended. Add packaged greens to a bowl and toss with vinegar and olive oil. Take half of nibs and toss into salad. Place salad onto plate and top with mangoes and remaining nibs.
a note about nibs: When you use nibs, be sure to check for foriegn debris and shells. It is not uncommon to find pieces of shell in a bag of nibs.
