Franklin serves this dish like a green salad, but it's also
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves
Preparation
Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
