1 ripe mango, pit removed and cubed
2 green mangoes, pit removed and cubed
2 tablespoons of lime juice
2 tablespoons of balsamic vinegar
1/2 tablespoon of mustard
1 tablespoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil
250g of your preferred grapes, seeded and cut in half
100g of provolone cheese, cubed into 3.5cm long and 0.5cm thick strips
1 small bunch of iceberg lettuce
1 xicara of toasted and chopped caju chestnuts (100g)
1 ripe mango, pit removed and cubed
2 green mangoes, pit removed and cubed
2 tablespoons of lime juice
2 tablespoons of balsamic vinegar
1/2 tablespoon of mustard
1 tablespoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil
250g of your preferred grapes, seeded and cut in half
100g of provolone cheese, cubed into 3.5cm long and 0.5cm thick strips
1 small bunch of iceberg lettuce
1 xicara of toasted and chopped caju chestnuts (100g)
Combine the mangoes and green mangoes in a bowl and moisten with lime juice. Reserve
In another bowl, mix together the balsamic vinegar and mustard
Season with salt and black pepper and slowly drizzle in the olive oil while stirring until smooth
Add the grapes, cheese, and reserved fruits
Mix well and reserve
Shred the iceberg lettuce leaves and line a plate with them
Place the fruit salad with cheese on top of the lettuce, sprinkle with chestnuts, and serve at room temperature.
