• Skip to main content
  • Skip to primary sidebar
surprising.recipes
menu icon
go to homepage
  • breakfast
  • soup
  • lunch
  • dessert
  • all
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • breakfast
    • soup
    • lunch
    • dessert
    • all
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » all

    Goat-cheese mango salad with saffron-syrup

    15 May 2016 by toondebacker Leave a Comment

    Share this recipe
    salad with mango - goat cheese and saffron syrup
    salad with mango - goat cheese and saffron syrup

    The surprising secret ingredient for this goat-cheese mango salad is saffron-syrup. But where do these kind of ideas come from? Well, the impulse came from a pop-up store of Belgian saffron, a saffron producer in the Antwerp Kempen. It was completely new to me that this exotic spice could also be grown in the Belgian climate. And then make syrup out of it?! For sure something we had to try!

    salad with mango - goat cheese and saffron syrup

    Mango goat-cheese salad with saffron syrup

    The surprising secret ingredient for this goat-cheese mango salad is saffron-syrup. A regional product of the Kempen, in Antwerp - Belgium.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course lunch
    Cuisine Mediterranean
    Servings 1 salad
    Calories 524 kcal

    Ingredients
     
     

    • 50 gram salad e.g. lamb's lettuce and/or red mangold
    • 80 gram goat cheese
    • 100 gram mango
    • 1 tablespoon pine nuts option: roasted
    • 1 tablespoon walnut oil
    • 1 tablespoon saffron syrup

    Instructions
     

    • Peel the mango and cut it into small bite-sized cubes.
    • Mix the salad with the walnut oil and arrange on a deep plate.
    • Arrange the mango over the salad and then spread the goat cheese over the mango.
    • Optionally, you can briefly roast the pine nuts in a pan. This gives extra aroma.
    • Add the pine nuts to the salad.
    • Finally pour some saffron syrup over the goat cheese and the mango.

    Nutrition

    Serving: 1saladCalories: 524kcalCarbohydrates: 31gProtein: 18gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gCholesterol: 37mgSodium: 310mgPotassium: 380mgFiber: 2gSugar: 27gVitamin A: 2479IUVitamin C: 48mgCalcium: 153mgIron: 3mg
    Keyword goat cheese, mango, saffron, vegetarian
    Tried this recipe?Mention @surprisingrecipes or tag #surprisingrecipes!

    Stay in touch, get the latest updates!

    We don’t spam! Read our privacy policy for more info.

    Check your inbox or spam folder to confirm your subscription.

    About saffron and saffron syrup

    What is saffron and where does it come from?

    Saffron is one of the most expensive – if not the most expensive – spices around the world. These thin red threads are actually the pistils of the saffron crocus. This is indeed a type of crocus, a flower, that is traditionally grown in Iran. Harvesting saffron is a manual task. And when you know that you need about 150,000 flowers for 1 kilogram of saffron, you immediately understand why this is also called red gold.

    One good quality saffron thread is enough to turn 1 liter of warm water golden yellow. We have to emphasise good quality here. There is also a lot of inferior quality on the market. So pay attention when you see “bargains” at very lucrative prices! This might be a trap.

    The aroma of saffron is reminiscent of honey. Not surprising when you know that it comes from the crocus flower. The story of the flowers and the bees should not be further explained here.

    But how about Belgian saffron?

    The center of global saffron production is in Iran, where 90% of world production is grown. Most quantities are grown in the region between Spain and Kashmir in India. But there are also smaller niche growers in other regions, including the Antwerp Kempen in Belgium!

    And as usual, the saffron cultivation in the Antwerp Kempen is rather a coincidence. According to the motto "just give it a try!”. Marc's first harvest was surprisingly good, and when Linda wins a prize with “saffrocate”, an original advocate recipe based on saffron, the heat was on. You can read the whole story on their website “Belgian saffron” (in Dutch, but translation tools are quite good meanwhile). Their cultivation is also sustainable and you can even spend the night on their saffron farm.

    And as you can already guess, saffron syrup is one of the products they sell. Definitely give it a try!

    Alternatives for saffron syrup in this goat-cheese mango salad

    Of course, saffron syrup is a niche product, and most probably you might not be able to buy it. So alternatively you might use maple syrup or agave syrup. Both harmonize also very well with the mango and the goat cheese. So they are good second best alternatives to the saffron syrup.

    How to peel a mango?

    Most preparation for this goat-cheese mango salad with saffron-syrup is probably cutting the mango. But what is the best way to cut such a large fruit? And how much mango do you get from one fruit?

    Don't try to cut a mango like an apple or pear. It is not going to work! In the middle of the mango is a very hard and long pit. You can't get through that with a knife. And it's also not like an avocado. There you cut with your knife up to the hard pit. And then you can remove the pulp nicely from the pit with a simple twist. Unfortunately, the pulp is stuck to the pit, and this does not work either.

    Fortunately, there are efficient ways to get the pulp of the mango. I always peel the mango first with a vegetable peeler. Then I cut the mango lengthwise beside of the pit. Then I have three parts, the two sides and the piece with the pit. The sides can then be nicely cut into cubes or strips. After that you can cut off the remains of the pit. Make sure to always cut away from your supporting hand! This way you avoid injuring a finger or thumb unnecessarily if your knife suddenly slides out for one reason or another.

    An alternative method method is not to peel the mango and cut directly along the elongated pit. Then you can cut the pulp and turn the peel inside out. You can then remove the mango cubes easily from the peel.

    Watch videos for peeling the mango for the goat-cheese mango salad with saffron-syrup

    Of course, a video is worth a thousand words. Here are some good videos explaining how to cut a mango:

    • How to cut a mango (with video) (simply recipes)
    • How to cut a mango (Great British chefs)
    • Three different ways to cut a mango (ambitious kitchen)
    • Two easy ways to cut a mango (bowlofdelicious)
    • Mangohack - how to cut a mango in a minute (Lifehack)

    How much does a mango weigh?

    You have mangoes in many different sizes, ranging from 200 grams to even a kilogram. Most of the ones you will find in the store will weigh between 500 grams and 700 grams. You can count on about 150 grams for the skin and the kernel together. So assume that you can get about 400-500 grams of flesh from a mango. So you can make about four salads with one normal sized mango.

    More surprising.saffron

    Saffron is expensive, so keep it for special occasions. But in our series of surprising combinations we also have two original recipes with this red gold:

    • Pangasius in tomato saffron sauce
    • Mango lassi with saffron and cardamom

    More surprising.salad

    We love surprising pairing on surprising.recipes. So be sure to find some more inspiration in the following surprising.salads:

    • Sky-scraping Waldorf salad
    • Chicory-apple salad with smoked salmon
    • Belgian endives and arugula salad with blood sausages
    • Tasty lukewarm chickpea salad
    • Chicory salad with autumn fruits

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    salad with mango - goat cheese and saffron syrup
    mango-goat cheese salad with saffron syrup
    Goat cheese mango salad with saffron syrup
    Goat-cheese mango salad with saffron-syrup

    Share this recipe

    More The complete list of surprising recipe ideas

    • almost authentic spaghetti carbonara
      Almost authentic spaghetti carbonara
    • Salsiccia with fennel ratatouille
      Salsiccia casserole with fennel ratatouille
    • piece of delicious Spanish almond cake
      Spanish almond cake
    • Puff pastry strudel with leek and sausages
      Hearty strudel with leek and sausages

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

    More about me ?

    • Facebook page
    • Instagram account
    • Twitter account
    • Pinterest account
    • Send me a mail

    Popular

    • Käsespätzle - the German Mac&cheeseKäsespätzle - the German Mac&cheese
      Käsespätzle - The German Mac&cheese
    • Beef roulade stew with winter vegetables in portBeef roulade stew with winter vegetables in port
      Beef roulade stew with winter vegetables in port
    • Puff pastry strudel with leek and sausagesPuff pastry strudel with leek and sausages
      Hearty strudel with leek and sausages
    • Belgian black waffles - Black Forest styleBelgian black waffles - Black Forest style
      Black Belgian waffles - Black Forest style

    Subscribe

    Contact

    GERECHTENWEB

    (adsbygoogle = window.adsbygoogle || []).push({});

    Top surprising.recipes per year

    201620172018
    201920202021
    2022

    Footer

    Back to top

    About

    • Privacy Policy
    • About Surprising.recipes
    • Contact
    • subscribe

    Surprising.Regional

    • Belgium
    • Italy
    • Greece
    • Asia

    Pages

    • Royal Boch
    • Surprising from the oven
    • Surprising.chicken
    • Surprising.appetizers

    Privacy Policy