Follow these steps for perfect results
orange juice
fresh
vegetable oil
curry powder
salt
tomatoes
cored and cut into 3/4-inch-thick wedges
mangoes
peeled, pitted, and cut into 1/2-inch-thick strips
mint leaves
thinly sliced
Boil orange juice in a saucepan over medium heat.
Reduce heat and cook until the juice reduces to 1/2 cup (about 25 minutes).
Remove from heat.
Stir in vegetable oil, curry powder, and salt.
Cool to room temperature.
Divide tomato wedges and mango strips evenly among 6 salad plates.
Drizzle evenly with dressing.
Sprinkle with mint.
Expert advice for the best results
For a spicier dressing, add a pinch of cayenne pepper.
Garnish with toasted coconut flakes for added texture.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time and stored in the refrigerator.
Arrange tomato and mango attractively on the plate, drizzle with dressing, and garnish with mint.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Reflects the fusion of Southeast Asian flavors with Western cuisine.
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