Mango and Diced Fresh Tomato Sauce

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Credit: Antonietta Pendleton, CEC, AAC, ACF Professional Chefs Association of South New Jersey


4 mangos (peeled and diced)
1 pound fresh tomatoes (seeded and diced)
½ cup cilantro leaves (chopped)
½ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 red onion, small (finely diced)
½ cup Parmesan cheese (grated)
Salt and pepper to taste


1. Mix together all ingredients, except Parmesan cheese.

2. If serving cold over a tortellini salad, pre-cook tortellini, chill and toss together with sauce and Parmesan cheese.

3. If serving hot, simmer sauce with cooked tortellini in a sauce pan for two to three minutes, mix in Parmesan cheese and serve.


6 servings


Chef & Child, Sauce/Dressing/Rub

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Association of Nutrition & Foodservice Professionals