Flavor Trends, Strategies and Solutions for Menu Development


Grilled Mango & Goat Cheese Salad


Grilled Mango & Goat Cheese Salad




  • 6 fresh ripe mangos peeled, 9 count*
  • 2-1/4 lb goat cheese sliced into 1 oz rounds
  • 1-1/2 cups macadamia nuts toasted and chopped
  • 3 lbs organic greens
  • 12 oz arugula
  • 24 oz balsamic vinaigrette
  • Micro greens for garnish


  1. Per order: Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked.
  2. Coat 3 goat cheese rounds with Macadamia nuts. Bake at 350 degrees 2 to 3 minutes.
  3. To plate: Toss 4 oz greens and 1 oz arugula with vinaigrette and line serving plate. Arrange goat cheese and grilled mango on top. Garnish with micro greens.

Recipe Notes

*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weights 6.35 ounces.

Source: Executive Chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu

Courtesy of the National Mango Board

About The Author