The pancetta renders in a dry skillet until crispy, then drains on a paper towel. The mango wedges go onto a hot, oiled grill pan and come off with grill marks and a softened texture, not mushy, which means watching them closely and removing them the moment they are ready. They cool for ten to fifteen minutes until just warm before going on the plate. The dressing is oil, white wine vinegar, grated ginger, simple and light, because the mango and cranberries already bring all the sweetness the bowl needs.
Spinach goes down first, dressing over the spinach, then the pancetta and cranberries scattered across, and the grilled mango wedges placed on top last so they stay whole and visible. This is what a lukewarm salad looks like when it is done well: every ingredient at a different temperature, every bite a slightly different combination, and a bowl that is interesting from start to finish.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Baby spinach
- Mango
- Pancetta
- Cranberries
This salad is a combination of warm and cold and very colorful. I love salads with a warm-cold combination; I like to call them lukewarm salads. It adds to the variety. In this case we have green, orange, and red color. We have crispy pancetta, soft mango, crunchy but smooth spinach and chewy dried cranberries; and we have cold spinach, dressing, and warm mangos.
Below is a short video, how I put the salad together. Further down are the step-by-step instructions.
How to Make Grilled Mango & Spinach Salad
Step 1 – Peel the mango’s, slice in half, cut around the pit and cut the meat into wedges. Wash the baby spinach.
Step 2 – Cut the pancetta in small pieces (you buy pancetta in slices or cubes). I prefer to cut slices into pieces as that is more delicate and will fit better with the delicate flavors of the mango and spinach. But if you can only find cubes, that will work to. of by small cubes). Bake the pancetta in a skillet (not oil or butter needed) until crisp. Transfer to a plate with a paper towel that will soak up the fat. Allow to cool.
Step 3 – Heat a tablespoon of oil in a grill pan on high heat and grill the mango wedges on both sides. You will end up with beautiful grill marks. Don’t bake them longer than necessary as they will become soft and mushy. Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.
Step 4 – Make a dressing by mixing oil, Verjus or white wine vinegar, salt, pepper and grated ginger (or ginger paste).
Step 5 – Dress a large plate with spinach and divide the dressing over the spinach. Sprinkle the salad with pancetta and cranberries and than place the grilled mango wedges on top of that.
Alternatives & Substitutes
- Instead of grilling mango, you can grill pineapple, apricots, plumps.
- The dried cranberries can be replaced by dried cherries, dried apricots, raisins or figs.
- Spinach as the base can be substituted by arugula, for a peppery flavor or kale for a more earthy flavor.
Other Recipes with Grilled Fruit
Grilled Mango & Spinach Salad
Pin Recipe FacebookIngredients
- 1 whole mangos
- 3 ounces pancetta, sliced cut in small pieces
- 1/2 cup dried cranberries
- 3 cups baby spinach
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon white wine vinegar, or Verjus
- 1/8 teaspoon ginger, grated or ginger paste
- salt and pepper
Instructions
- Peel the mango’s, slice in half, cut around the pit and cut the meat into cubes.
- Wash the baby spinach.
- Cut the pancetta in small pieces and cook them crispy in a dry skillet. When done, transfer to a plate with a paper towel that will soak up the fat. Allow to cool. (NOTE 1)
- Heat a tablespoon of oil in a grill pan on high heat and grill the mango wedges. Don't grill them longer than necessary as they will become too soft and mushy.
- Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.
- Make a dressing by mixing oil, white wine vinegar, salt, pepper and grated ginger.
- Dress a large plate with spinach and divide the dressing over the spinach. Sprinkle the salad with pancetta and cranberries and than place the grilled mango wedges on top of that.
Notes
- I prefer to cut slices into pieces as that is more delicate and will fit better with the delicate flavors of the mango and spinach. But if you can only find cubes, that will work to. of by small cubes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.