Mexican Mango Salad with Chipotle Vinaigrette

Look for Ataulo or Champagne mangoes to use in this crisp salad, topped with a delicious, smoky chipotle vinaigrette and bursting with flavor.



1 small shallot, minced

1/4 cup red wine vinegar

1 Tbsp. honey

1 Tbsp. minced canned chipotle chile

squeeze of fresh lime juice

I/ 4 cup olive oil

1/4 tsp. kosher salt freshly ground

pepper, to taste

1 head of butter lettuce

3 ripe Ataulo or Champagne mangoes, peeled and diced

¼ cup crumbled cotija

red onion, thinly sliced



Mix vinaigrette: In a small bowl, combine shallot and vinegar. Let stand 10 min. Add honey, chipotle and lime juice and stir to combine. Whisk in olive oil and season with salt and pepper.

Assemble the salad: On a platter or shallow bowl, layer lettuce leaves and mango. Drizzle with the vinaigrette and top with cotija and red onion. Sprinkle a bit more salt, pepper and a final drizzle of the vinaigrette to finish.